Hummingbird Bread (Print Version)
# Ingredients:
→ Bread Base
01 -
3 ripe bananas, mashed
02 -
½ cup sugar
03 -
¼ cup brown sugar
04 -
1 large egg
05 -
¼ cup canola or vegetable oil
→ Dry Ingredients
06 -
1 ½ cups flour
07 -
1 teaspoon baking powder
08 -
1 teaspoon baking soda
09 -
½ teaspoon salt
→ Mix-Ins
10 -
½ cup sweetened shredded coconut
11 -
½ cup pineapple, diced and patted dry
12 -
½ cup chopped pecans
→ Cream Cheese Frosting
13 -
4 ounces cream cheese, softened
14 -
¼ cup butter, softened
15 -
½ cup powdered sugar
16 -
½ teaspoon vanilla
17 -
½ teaspoon cinnamon
18 -
⅓ cup chopped pecans for topping
# Instructions:
01 -
Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
02 -
In a large mixing bowl, beat mashed banana, sugars, egg, and oil with a handheld mixer until well combined.
03 -
Mix in flour, baking powder, baking soda, and salt until combined. Fold in coconut, pineapple, and chopped pecans.
04 -
Pour batter into prepared loaf pan and bake for 55-60 minutes until a toothpick inserted in middle comes out clean. Cool completely on wire rack.
05 -
Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon and beat until combined.
06 -
Spread frosting evenly over cooled loaf and sprinkle with chopped pecans.
# Notes:
01 -
Unfrosted bread can be frozen for up to one month
02 -
Fresh or canned pineapple both work well
03 -
Walnuts can substitute for pecans
04 -
Use very ripe bananas for best results