Delicious Hummingbird Bread is made with mashed bananas, crushed pineapple, shredded coconut, and chopped pecans, and is topped with a cinnamon cream cheese frosting. With all of these incredible flavors, this Southern staple is sure to be your new favorite treat.
Nope, this is definitely not bird food. Named after the island’s national bird, Hummingbird cake originated from Jamaica. It’s recipe, along with other traditional Jamaican recipes, were sent to America as a tourism promotion in the late 1970s. Laced with traditional island flavors, it’s no surprise that it quickly became and remains so popular.
The original cake ran in Southern Living Magazine in 1978 and has been one of the most requested recipes to date. Moreover, my version of Hummingbird Bread has all of the delicious flavors of the original, with less calories and fat, and is super easy to make in a loaf pan.
Ingredients
3 ripe bananas, mashed
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/4 cup canola or vegetable oil
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
1/2 cup pineapple, diced and patted dry
1/2 cup chopped pecans
Cream Cheese Frosting
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/3 cup chopped pecans
Instructions
Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray, set aside.
In a large mixing bowl combine the mashed banana, sugars, egg, and oil. Beat with an handheld mixer until well combined. Add in the flour, baking powder, baking soda, and salt and mix until combined. Fold in the coconut, pineapple, and chopped pecans.
Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in middle comes out clean. Cool completely on wire baking rack before adding frosting.
To make the frosting, beat together the cream cheese and butter until fluffy. Add in the powdered sugar, vanilla, and cinnamon and beat until combined. Spread evenly over top of the cooled loaf and sprinkle with chopped pecans.