Hummingbird Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
¾ cup granulated sugar
02 -
¼ cup brown sugar
03 -
½ cup vegetable oil
04 -
2 large eggs
05 -
1 teaspoon vanilla
→ Dry Ingredients
06 -
1 ½ cups all purpose flour
07 -
1 teaspoon baking powder
08 -
1 teaspoon baking soda
09 -
½ teaspoon cinnamon
10 -
½ teaspoon salt
→ Fruit and Mix-Ins
11 -
3 ripe bananas, mashed
12 -
1 cup shredded coconut
13 -
1 cup crushed pineapple, undrained
14 -
1 cup chopped pecans, divided
→ Cinnamon Cream Cheese Frosting
15 -
6 ounces cream cheese, softened
16 -
¼ cup unsalted butter, softened
17 -
½ cup powdered sugar
18 -
½ teaspoon vanilla
19 -
½ teaspoon cinnamon
# Instructions:
01 -
Preheat oven to 350 degrees. Prepare 8x5 loaf pan with non-stick spray or parchment paper.
02 -
Beat granulated sugar, brown sugar and oil until combined. Mix in eggs and vanilla.
03 -
Mix in flour, baking powder, baking soda, cinnamon and salt until combined.
04 -
Fold in mashed bananas, shredded coconut, pineapple and pecans with a spatula or wooden spoon.
05 -
Pour batter into prepared pan and bake for 60-65 minutes until toothpick comes out clean.
06 -
Beat softened cream cheese and butter until combined. Mix in powdered sugar, vanilla and cinnamon until creamy.
07 -
Once bread is completely cool, spread frosting over top and sprinkle with remaining chopped pecans.
# Notes:
01 -
Use very ripe bananas for best results
02 -
No need to drain the crushed pineapple
03 -
Cool completely before frosting