Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

A soft, moist loaf bursting with the flavors of banana, pineapple, coconut, and pecans, this Hummingbird Bread is a delicious twist on traditional banana bread. Topped with a cinnamon-kissed cream cheese frosting, every bite brings a cozy warmth and tropical sweetness. It’s a loaf I love baking when I want something indulgent, flavorful, and just a little bit unexpected.

Why You’ll Love This Recipe

I love this bread because it’s the perfect combination of tropical flair and comforting texture. The mashed bananas make it moist, while the pineapple adds a juicy brightness. Sweetened coconut and chopped pecans bring crunch and flavor. And then, there’s that cinnamon cream cheese frosting—rich, tangy, and slightly spiced. I find this bread works beautifully for brunch, dessert, or even an afternoon snack with coffee.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 ripe bananas, mashed

• ½ cup granulated sugar

• ¼ cup brown sugar

• 1 large egg

• ¼ cup canola or vegetable oil

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup sweetened shredded coconut

• ½ cup diced pineapple, patted dry

• ½ cup chopped pecans

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 2 tablespoons unsalted butter, softened

• 1 cup powdered sugar

• ½ teaspoon vanilla extract

• ½ teaspoon ground cinnamon

directions

1. I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan, lining it with parchment paper for easier removal.

2. In a large bowl, I whisk together the mashed bananas, granulated sugar, brown sugar, egg, and oil until the mixture is smooth and well blended.

3. In another bowl, I combine the flour, baking powder, baking soda, and salt.

4. I gradually stir the dry ingredients into the wet banana mixture, just until everything is combined.

5. Then, I fold in the shredded coconut, pineapple, and chopped pecans.

6. I pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. The loaf bakes for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Once done, I let it cool completely in the pan.

8. To make the frosting, I beat the softened cream cheese and butter until creamy. Then I add powdered sugar, vanilla extract, and cinnamon, beating until fluffy and smooth.

9. Once the bread is completely cool, I spread the frosting generously over the top. For an extra touch, I like to sprinkle more chopped pecans on top.

Servings and timing

• Prep time: 15 minutes

• Bake time: 55 minutes

• Total time: ~1 hour 10 minutes

• Yields: 1 loaf (about 8 slices)

Variations

If I want to make this bread a little healthier, I sometimes swap out the oil for unsweetened applesauce. I’ve also tried using chopped walnuts instead of pecans, and that gives it a nice earthy crunch. For a tropical twist, I occasionally add a splash of coconut extract or use crushed pineapple instead of diced for an even more intense flavor. If I’m skipping the frosting, I’ll mix in some white chocolate chips for a little extra sweetness.

storage/reheating

I keep the frosted loaf in an airtight container in the fridge, where it stays fresh for up to 5 days. Before serving, I let it sit at room temperature for about 15–20 minutes so the frosting softens up. If I want to warm a slice, I skip the frosting on that portion and microwave it for 10–15 seconds. For longer storage, I wrap the unfrosted loaf tightly in plastic wrap and freeze it for up to 3 months. I just thaw it in the fridge overnight and frost it before serving.

FAQs

How ripe should the bananas be for this recipe?

I use bananas that are heavily speckled or almost completely brown. The riper they are, the sweeter and more flavorful the bread becomes.

Can I use canned pineapple instead of fresh?

Yes, I often use canned pineapple tidbits or crushed pineapple. I just make sure to pat them dry really well so the batter doesn’t get too wet.

Is the cream cheese frosting necessary?

While the bread is delicious on its own, I find the frosting adds an irresistible richness and spice. It takes the whole loaf to a new level.

Can I make this into muffins instead of a loaf?

Absolutely. I divide the batter into muffin tins and bake for 20–25 minutes. They’re perfect for grab-and-go breakfasts.

What if I don’t have pecans?

No problem. I sometimes substitute with walnuts or even leave the nuts out entirely if I’m baking for someone with allergies.

Conclusion

This Hummingbird Bread is one of my favorite ways to elevate a simple banana bread into something truly special. The tropical fruits, warm spices, and creamy frosting come together in a loaf that feels both nostalgic and exotic. Whether I serve it at brunch or gift it to a friend, it never fails to impress.

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