Hummingbird Bread With Cream Cheese Icing

I don’t make hummingbird loaves or cakes very often, but every time I do I enjoy it! For some reason, I always think it can only be made for special occasions.

Well, the special occasion is that the cold snap is over! Calgary had some pretty brutal temperatures (-35C), thankfully that has come to an end so I thought we should celebrate with a Hummingbird Loaf!

The best part about this loaf, besides being incredibly moist, is the cream cheese icing with a touch of cinnamon on top! This makes it even more special.

I hope everyone enjoys this recipe, and if you live in Calgary I hope you are enjoying the warmer temps!

INGREDIENTS

3 ripe bananas, mashed

1/2 cup sugar

1/4 cup brown sugar, lightly packed

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 crushed pineapple, drained of juice

1/2 cup chopped pecans

Cream Cheese Icing

4 ounces cream cheese, room temperature

1/4 cup butter, room temperature

1/2 cup icing sugar

1/2 teaspoon vanilla

1/2 teaspoon cinnamon 

1/3 cup chopped pecans 

DIRECTIONS

Preheat the oven to 350 degrees. Coat a loaf pan with nonstick cooking spray, and set it aside.

In a large mixing bowl combine the mashed bananas, sugars, egg, and oil. Beat with a 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 the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in middle comes out clean. Cool completely on the wire baking rack before adding the icing.

To make the icing

Beat the cream cheese and butter together until fluffy.

Add in the icing sugar, vanilla, and cinnamon and beat until combined.

Spread evenly over top of the cooled loaf and sprinkle with chopped pecans.

Print Pin

Hummingbird Bread With Cream Cheese Icing

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Ingredients

• 3 ripe bananas mashed
• 1/2 cup sugar
• 1/4 cup brown sugar lightly packed
• 1 egg
• 1/4 cup canola or vegetable oil
• 1 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shredded coconut
• 1/2 cup crushed pineapple drained of juice
• 1/2 cup chopped pecans

Cream Cheese Icing

• 4 oz cream cheese room temperature
• 1/4 cup butter room temperature
• 1/2 cup icing sugar
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/3 cup chopped pecans 

Instructions

• Preheat the oven to 350 degrees. Coat a loaf pan with nonstick cooking spray, and set it aside.
• In a large mixing bowl combine the mashed bananas, sugars, egg, and oil. Beat with a 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 the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in middle comes out clean. Cool completely on the wire baking rack before adding the icing.

For Cream Cheese Icing

• Beat the cream cheese and butter together until fluffy.
• Add in the icing sugar, vanilla, and cinnamon and beat until combined.
• Spread evenly over top of the cooled loaf and sprinkle with chopped pecans