Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting
A delightful twist on classic banana bread, packed with sweet flavors from bananas and pineapple, topped with creamy cinnamon cream cheese frosting.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed bananas Use very ripe bananas for best flavor.
- 1 cup crushed pineapple, drained Fresh pineapple can be used if finely chopped.
- 1/2 cup chopped pecans Can substitute walnuts or leave out for nut-free.
For the Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Add more for a stronger flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the flour, baking soda, baking powder, salt, and cinnamon together.
- In another bowl, whisk the sugar, oil, eggs, and vanilla extract until smooth.
- Stir in the mashed bananas, crushed pineapple, and chopped pecans.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into a greased loaf pan.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Making the Frosting
- For the frosting, beat together the cream cheese and butter until creamy.
- Gradually add the powdered sugar, vanilla, and ground cinnamon until smooth.
- Allow the bread to cool before spreading the frosting on top.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days. Keep the frosting separate in the fridge for up to a week. Add the frosting just before serving.