This easy hummingbird bread recipe is full of the flavors of the classic southern hummingbird cake!
This simple quick bread recipe is filled with sweet flavor, and is topped with the best cream cheese frosting!
The other day, my sister sent me a video of my adorable niece clapping her little hands and saying, “Auntie!”
You can only imagine the puddle of heart eyes I melted into, because it was one of the sweetest things I had ever heard.
My niece and nephew are just so incredibly cute that I don’t know how my siblings ever discipline them when they need to.
Thank goodness I’m the aunt and can spend alllll my time plying them with hugs and cookies. 🙂
Or maybe it’s plying them with cookies so they’ll want to hug me?
???
I’m not necessarily above bribery…
Eh, either way, being the aunt means all the fun, and none of the responsibility.
I’m also pretty sure my niece would loooove me forever if I shared a slice of this bread with her.
Based on my experience, she’s a preeetty big fan of Pumpkin Pecan Banana Bread and Apple Pie Muffin Twists (and also Neapolitan Sheet Cake…but let’s not let my sister know that one… ;-))
Anyway…back to the bread.
What do you need to make the best Hummingbird Bread recipe evahhh??
- Bananas.
- Pineapple.
- Coconut.
- Cream Cheese Frosting.
Aka, the Hummingbird Bread of your dreams.
I mean, who wouldn’t be a fan?!
Banana bread recipes are certainly nothing new over here. In fact, you might even say that I’m a tad obsessed with banana breads…and you’d probably be right.
Banana bread = my entire heart.
But, today, this recipe is not just for classic banana bread.
Oh, no.
This recipe is for a sweet, nutty banana bread that is traditionally known as Hummingbird Bread.
Well, in all truth, I’m not entirely sure Hummingbird Bread is all that traditional. Hummingbird Cake is a traditional southern dessert, and while cake and I are pretty much bffs for life, I was more in the mood for bread when I was recipe testing.
Not to pat myself on the pack or anything, but the bread route was a great, great idea.
Hummingbird Bread Tips & Tricks:
1. When it comes to any kind of banana bread or banana cake, I like my bananas half mashed/half pureed. This makes for an incredibly moist banana bread recipe (or in this case, an incredibly moist hummingbird bread recipe). However, if you prefer a smoother consistency, I’d suggest pureeing your bananas.
2. Do not drain the juice from the pineapple. The juice adds extra flavor and keeps the bread from being too dry.
3. I opted for chopped pecans in this hummingbird bread recipe (I believe pecans are used in a traditional hummingbird cake recipe), but if you are not a pecan fan, I am sure chopped almonds or walnuts would taste fine as well. I have not personally tried it, but I imagine it would work out great (I have a simply wonderful imagination 😉).
4. Don’t hold back on the homemade cream cheese frosting. 😍 It might just be my favorite thing about this whole quick bread recipe.
I’ll pretty much eat anything if it comes with cream cheese frosting.
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups mashed bananas, about 3-4 medium bananas
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 8 oz crushed pineapple, with juice
- 1 cup shredded coconut, sweetened
- 1/3 cup chopped pecans
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
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Preheat oven to 350 degrees. Grease two 8x4 pans.
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In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy.
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Add in eggs and vanilla; beat until mixed.
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To the wet ingredients, sift in flour, baking soda, cinnamon and salt.
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Stir until just combined. Add in pineapple, coconut, and pecans. Mix until combined.
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Pour in mashed bananas, and mix until combined.
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Bake for 30-35 minutes, or until a cake tester comes out clean. Allow to cool.
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Beat cream cheese and butter together until combined. Add in vanilla extract; mix.
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Add in powdered sugar, and mix until well combined.
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Spread frosting over cooled breads, and sprinkle with chopped pecans.
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Enjoy!
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Store leftovers in the fridge.
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