Tropical Hummingbird Bread with Creamy Frosting (Print version)

A moist hummingbird quick bread with banana, pineapple, coconut, pecans, and creamy cinnamon cream cheese frosting.

# Ingredients:

For the bread

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon fine salt
06 - 1 1/4 cups (300 g) mashed very ripe banana, about 3 medium bananas
07 - 1/2 cup (115 g) crushed pineapple, drained
08 - 1/2 cup (100 g) granulated sugar
09 - 1/4 cup (50 g) packed light brown sugar
10 - 1 large egg, room temperature
11 - 1/3 cup (80 ml) neutral oil
12 - 1 teaspoon vanilla extract
13 - 1/2 cup (45 g) sweetened shredded coconut
14 - 1/2 cup (55 g) chopped pecans, toasted

For the creamy frosting

15 - 4 oz (115 g) cream cheese, softened
16 - 3 tablespoons (42 g) unsalted butter, softened
17 - 3/4 cup (90 g) powdered sugar
18 - 1/2 teaspoon vanilla extract
19 - 1/4 teaspoon ground cinnamon
20 - Pinch of fine salt
21 - 1/4 cup (28 g) chopped toasted pecans, for topping

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving overhang on the long sides.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
03 - In a large bowl, stir the mashed banana, drained pineapple, granulated sugar, brown sugar, egg, oil, and vanilla until smooth and glossy.
04 - Add the dry ingredients to the wet ingredients and fold just until no dry flour remains. Fold in the shredded coconut and 1/2 cup toasted pecans.
05 - Spread the batter into the prepared pan. Bake for 55-65 minutes, tenting loosely with foil after 40 minutes if the top browns quickly. The center is done when a toothpick comes out with a few moist crumbs.
06 - Let the bread cool in the pan for 15 minutes, then lift it onto a rack. Cool completely before frosting, at least 90 minutes.
07 - Beat the cream cheese and butter until smooth. Beat in powdered sugar, vanilla, cinnamon, and salt until creamy and spreadable.
08 - Spread the frosting over the cooled loaf and sprinkle with the remaining toasted pecans. Chill for 20 minutes for cleaner slices, then serve.

# Good to know:

01 - Cool the loaf fully before frosting so the topping stays thick and creamy.
02 - Use very ripe bananas for the best sweetness and moisture.
03 - Store frosted slices in the refrigerator and bring them to cool room temperature before serving.

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