Easy Hummingbird Bread: Authentic Southern Taste, Quick Prep

Bananas, crushed pineapple, shredded coconut, and chopped pecans make this cake delicious, but the cream cheese frosting makes it irresistible!

5 from 5 votes

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: LOAF = 10 SLICES

Calories: 510kcal

Author: Katherine - Yummfully

Ingredients

For the bread:

1 ½ cup all-purpose flour
1 cup sugar
¾ cup canola oil (or the oil of your choice)
2 overripe bananas, mashed (about ¾ to 1 cup mashed)
2 eggs
½ cup crushed pineapple undrained
½ cup chopped pecans, plus more for topping
½ cup sweetened shredded coconut
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
½ tsp ground cinnamon

For the cream cheese frosting

¼ cup butter, room temperature
4 oz cream cheese, room temperature
½ cup powdered sugar
½ tsp vanilla extract

Instructions

Grease and flour either one 9x5-inch loaf pan or two 8x4-inch pans, depending on your preferred loaf height. Preheat the oven to 350°F.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, and ground cinnamon.
Whisk in the eggs, oil, and vanilla just until combined. Do not overmix.
Gently stir in the crushed pineapple, banana puree, shredded coconut, and chopped pecans until evenly incorporated. Do not overmix.
Pour batter into the prepared pan and Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs (not wet batter). Baking times may vary depending on banana ripeness and oven differences.
Let the bread cool in the pan for 10 mins, then transfer to a cooling rack to cool down completely.
Once cooled, make the frosting: using a handheld or stand mixer, Beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract, then gradually beat in the powdered sugar until fully combined and fluffy. Spread it over the cooled bread and sprinkle chopped pecans on top.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Before serving, let it come to room temperature or warm gently for best texture.

Notes

Customize your Hummingbird Bread by swapping out the pecans for walnuts, almonds, or add a pinch of nutmeg or allspice to the batter. This recipe is super adaptable-make it your own!

Tip: Let cream cheese, butter, and eggs sit at room temperature for 30 minutes before baking for smoother mixing and better texture.

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