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Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

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A soft, moist loaf infused with banana, pineapple, coconut, and pecans, topped with a rich cinnamon cream cheese frosting. A tropical twist on traditional banana bread that’s perfect for brunch, dessert, or a cozy afternoon treat.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 8 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
  2. In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, egg, and oil until smooth.
  3. In a separate bowl, mix flour, baking powder, baking soda, and salt.
  4. Gradually stir the dry ingredients into the wet mixture just until combined.
  5. Fold in shredded coconut, pineapple, and chopped pecans.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
  8. To make the frosting, beat softened cream cheese and butter until creamy.
  9. Add powdered sugar, vanilla extract, and cinnamon. Beat until fluffy and smooth.
  10. Once the loaf is completely cool, spread frosting generously over the top. Optional: sprinkle with extra chopped pecans.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Pat the pineapple dry to prevent soggy batter.
  • The bread can be made into muffins; bake for 20–25 minutes.
  • Store frosted bread in the fridge for up to 5 days.
  • Unfrosted bread can be frozen for up to 3 months.

Nutrition

Find it online: https://elladishes.com/hummingbird-bread-with-heavenly-cinnamon-cream-cheese-frosting/