Soft, sweet, and full of flavor, this Hummingbird Bread is the perfect mash up of banana bread and carrot cake flavors, all without the carrots! With mashed bananas, crushed pineapple, coconut, pecans, and a touch of warm cinnamon, every bite is ultra moist and deliciously tropical. Finished with swirls of cream cheese frosting and toasted pecans on top, it’s a stunning loaf cake that works for breakfast, brunch, or dessert.
It’s inspired by the classic Southern hummingbird cake but simplified into a loaf style bake for easy slicing and less prep. No layers, no fancy tools just tropical comfort in a pan.
Ingredients for the Bread
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 2 large eggs
- 2½ cups (315 g) all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional but recommended)
- 1½ cups (about 3 medium) ripe bananas, mashed
- ¾ cup (180 g) crushed pineapple, drained
- ½ cup (45 g) sweetened shredded coconut
- ½ cup (60 g) chopped pecans or walnuts
- 1 teaspoon vanilla extract
Ingredients for the Cream Cheese Frosting
- 4 oz (113 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk or cream, for spreading consistency
Optional Toppings
- Pecan halves or crushed pecans
- Toasted coconut flakes
- Banana chips (for a crisp garnish)
Why You’ll Love This Recipe
- Ultra moist and dense with rich tropical flavor
- No oil real butter makes the texture soft and tender
- Cream cheese frosting makes it feel like a cake, not just a loaf
- Perfectly sweet without being heavy or sticky
“This loaf brings paradise to your plate it’s like banana bread went on vacation.”
Next, you’ll learn exactly how to mix, bake, and frost this soft and tropical loaf with ease.
Step by Step to Make Hummingbird Bread with Cream Cheese Frosting
1: Prepare Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch (23×13 cm) loaf pan or line with parchment paper for easier removal.
- Ensure all ingredients are at room temperature especially butter, eggs, and cream cheese.
2: Mix the Dry Ingredients
- In a large bowl, whisk together 2½ cups flour, 1 tsp baking soda, ¼ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg.
- Set aside while you prepare the wet mixture.
3: Cream Butter and Sugars
- In another bowl, beat ½ cup softened butter with ¾ cup white sugar and ¼ cup brown sugar until fluffy.
- Add the eggs one at a time, beating well after each.
- Stir in the mashed bananas and vanilla extract until just combined.
4: Combine and Fold
- Gradually add the dry ingredients to the wet, mixing gently until no dry streaks remain.
- Fold in the drained crushed pineapple, shredded coconut, and chopped pecans.
5: Bake the Loaf
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If browning too fast, cover loosely with foil during the last 10-15 minutes.
6: Cool and Frost
- Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat 4 oz cream cheese and 2 tbsp butter until smooth. Add powdered sugar and vanilla and beat until creamy. Add 1-2 tsp milk to loosen if needed.
- Spread generously over the cooled loaf. Top with pecan halves or coconut as desired.
Serving Suggestions
- Slice thick for a rich breakfast with coffee or tea.
- Serve slightly chilled for a firmer crumb and cleaner cuts.
- Add a sprinkle of cinnamon or nutmeg on top for extra flair.
Storage Tips
- Room Temperature: Unfrosted loaf can sit at room temp for 2 days, wrapped tightly.
- Refrigerated: Store frosted loaf in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap tightly (without frosting) and freeze for up to 2 months. Thaw in the fridge overnight.
“The fruity pineapple and banana flavor is unbeatable, and the texture is perfectly tender this loaf always disappears fast!”
Frequently Asked Questions About Hummingbird Bread
Can I make this bread without coconut?
Yes! If you’re not a fan of coconut, simply leave it out. The texture will still be moist and flavorful thanks to the banana and pineapple.
What’s the best way to mash bananas for baking?
Use very ripe bananas and mash them with a fork until smooth, or pulse briefly in a food processor for a finer texture.
Can I use canned pineapple chunks?
Only if you chop them finely. Crushed pineapple works best to blend evenly into the batter and keep the crumb moist.
How long does the frosting stay fresh?
The cream cheese frosting holds well for up to 5 days in the fridge. Be sure to store the loaf in an airtight container.
Can I make this as muffins?
Absolutely. Divide the batter into muffin tins and reduce the bake time to 18-22 minutes. Frost as desired once cooled.
Related Recipes to Try Next
- Moist Butter Cake with Vanilla Extract
- Soft Papucs with Jam – Cream Cheese Pastry Cookies
- Vanilla French Beignets
- Creamy Lemon Cake You’ll Make Every Week
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