This easy hummingbird bread recipe is full of the flavors of the classic southern hummingbird cake! Top this Hummingbird Bread with Cream Cheese Frosting and you’ve got a loaf cake that is to die for!
This simple quick bread recipe is filled with the sweet flavors of a hummingbird cake, and is topped with the best cream cheese frosting!
Happy New Year!
I’m sure I’m not the first person you’ve heard say this, but I cannot believe how quickly 2019 flew by. I feel like it was only a couple of months ago I was wishing you all the happiest of new years and commiserating how 2018 went by in the blink of an eye.
It’s a little crazy and feels slightly surreal.
I’m not much of one for resolutions, but I do always find the start of a new year refreshing and exciting.
This past year was a difficult year for me, for a variety of reasons. While there were also many bright moments I don’t want to forget, the negative moments unfortunately outweighed the good moments. For me, I’m ready to leave the past behind and hope for a brighter 2020.
In California, spring weather often starts before Christmas. While we’ve had some true California cold weather, once we’re in January, my mind and wardrobe is ready for the sunnier, spring-like weather.
With that, I’m all about the brighter, happier flavors. Of course, I love rich chocolate flavors (like this Chocolate Pound Cake), but I’m ready for the flavors Lemon Zucchini Bread, Lemon Bars and sweet loaf cake full of coconut, banana and pineapple.
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 I like to call Hummingbird Bread.
Hummingbird Cake is a traditional southern dessert that’s filled with bananas, pineapple, coconut and nuts. This has all of the flavors of hummingbird cake but is transformed into a bread recipe that is part loaf bread, part loaf cake.
Hummingbird Bread Tips & Tricks:
- 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.
- Do not drain the juice from the pineapple. The juice adds extra flavor and keeps the bread from being too dry.
- 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 😉).
- 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.
This easy hummingbird bread recipe is full of the flavors of the classic southern hummingbird cake! Top this Hummingbird Bread with Cream Cheese Frosting and you've got a loaf cake that is to die for!
- 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
- Preheat oven to 350 degrees. Grease two 8x4 pans.
- In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Add in eggs and vanilla; beat until mixed.
- To the wet ingredients, sift in flour, baking soda, cinnamon and salt.
- Stir until just combined. Add in pineapple, coconut, and pecans. Mix until combined.
- Pour in mashed bananas, and mix until combined.
- Bake for 30-35 minutes, or until a cake tester comes out clean. Allow to cool.
- Beat cream cheese and butter together until combined. Add in vanilla extract; mix.
- Add in powdered sugar, and mix until well combined.
- Spread frosting over cooled breads, and sprinkle with chopped pecans.
- Enjoy!
- Store leftovers in the fridge.
Here are some other recipes you might love:
Caramel Glazed Banana Bundt Cake
Sarah @Whole and Heavenly Oven says
This bread is SO genius and beyond gorgeous, Michelle! I seriously just want to dig into all that beautiful frosting!
Renee - Kudos Kitchen says
I’ve heard only great things about Hummingbird cake, so the fact that you made a classic cake into a quick bread is a pretty delicious idea!
Kimberly @ The Daring Gourmet says
That’s gorgeous, I want to sink my teeth into a big fat slice of it!
Amanda | The Chunky Chef says
I love that you took my favorite cake and made it into a bread 🙂
Erin @ Texanerin Baking says
Traditional or not, this looks awesome! I’m from Texas but have never tried hummingbird anything. Time to change that!
Amy @ Little Dairy on the Prairie says
I bet this bread is so moist and yummy! I love the addition of pineapple!
Denise | Sweet Peas & Saffron says
I’ve never had hummingbird cake before, but these flavors sound amazing…and that glaze!!
eat good 4 life says
I need a slice of this bread. That cream cheese I am sure is to die for! I miss baking.
Diane Mcduffee says
can’t wait to try this.. Glad you made this into a bread recipe. Thanks
Diane Mcduffee says
I think you forgot the oil, because the batter was way to stiff. I added 1/4 of canola oil.
Dee says
This was amazing! I made it for Thanksgiving and there wasn’t a slice left. Thanks.
Michelle says
Thanks, Dee! Glad you loved it! 🙂
Lisa says
My kids loved this! I baked a loaf twice in one week. Super flavorful and moist!
Michelle says
Thanks, Lisa! It’s a favorite of ours too! 🙂
Lynn says
Michelle, Can’t wait to try this. Is it supposed to have the oil Diane commented about? Do you strain the juice of the pineapple?
Michelle says
Hi, Lynn! With the amount of bananas in this recipe, I thought the bread was perfectly moist (even my taste testers thought so too) so, personally, I would not include the oil. 🙂 I also did use pineapple juice as well. 🙂
Cindy Crunk says
dose it have to go in the frigerater or would it be safe to leave out all nite
Michelle says
Hi, Cindy! If it’s not too hot, it can be left out at room temperature stored in either an airtight container, ziplock bag, or covered with plastic wrap. 🙂 If it were summertime, I would suggest refrigerating it due to the cream cheese in the frosting. Thanks!
Linda Z says
I just made this bread and it came out perfect! It’s totally moist, sweet and delicious! Thanks for sharing.
Jasmin @ The Happiness Kitchen says
Pinned! This looks so moist and delicious! I can’t wait to make it. I see this making a lovely Easter dessert with a pot a tea (:
Jenna says
Saw this on pinterest and knew I had to make this asap. It was so good! I doubled the recipe and gave some to my neighbors.
Angi says
Can this be frozen,without frosting?
Michelle says
Hi, Angi! While I have not tried it, another reader told me they had frozen it without frosting and it worked fine. 🙂
Goria Woff says
How many slices can you get out of a loaf?
JEANNETTE says
Made this last night I had heard of hummingbird cake, I know it is a true southern dessert as originally red velvet, well my dad was from the south and I am in Southern California so I decided that counts. This batter was a little thick but I always make the recipe as the original post is written. I personally would like just a touch more pineapple flavor, the bread was heavenly. The aroma of cinnamon and banana was wonderful. I doubled the recipe, as I plan to have my friends try it. The cream cheese frosting is the absolute best and creamiest frosting if have ever had. If you make nothing else you owe it to yourself to make this. Thank you Michelle…LOVE it
Sharon says
Has anyone tried to make this delicious looking bread gluten free since the only substitutes in the ingredients would be the flour(s) and possibly the amount of baking soda? If so, would appreciate knowing the changes that were made including baking temp. and time. Thanks.
Lana says
I also found this on Pinterest and it is a delicious version of the traditional Hummingbird Cake but in bread form. I did find that I had to bake for 50/60 min instead of the 30/35 in recipe. As thick as this batter was I would be surprised if it did bake in the time listed in the directions.
Michelle says
Thanks, Lana! ❤️
Nancy says
The butter and sugar mixture was thick and never got to a creamed stage. But by the time the eggs, pineapple and banana were added the mixture was a pourable texture. This is a keeper.
Thank you for sharing.
Lori says
Wow!!!! This is amazing!!!
Michelle says
Thank you, Lori! ❤️
Dawn says
Just baked this bread earlier not knowing what to expect tastewise……. this is a heavenly recipe! The flavours are so well balanced I cannot wait to share it. Thanks so much for what will definitely become a firm favourite.
Lau says
I had been wanting to try hummingbird cake for a long time. I made this recipe in a bundt pan. I used unsweetened coconut and frosting I had already made from another recipe. It took an hour to cook in the bigger pan and it was delicious. I brought it to work and got rave reviews. As it’s supposed to be made into a loaf, it was denser than regular cake but that’s not a bad thing. Pretty healthy too, with only half a cup of butter for the whole butter. Thank you. Will make again when I have too many bananas as I find the flavors more interesting than regular banana bread.
Susan E Sorensen says
What size of pan(s) did you use? Thanks!
Michelle says
Hi Susan! You can use two 8×4 bread pans. 🙂
Amber says
The bread itself was pretty moist, but I can’t taste anything but the banana. I’d increase the amount of cinnamon, pineapple & coconut next time.
Paula Smith says
Made the Hummingbird bread for an event tomorrow at church. The cream cheese icing is the best ever!
Kaylene Bowen says
Can you freeze this bread, minus the frosting?
Michelle says
Yes! I would let it cool to room temperature first before freezing. ☺️
Connie says
Has anyone made this Hummingbird Bread recipe without the coconut? My guys won’t eat coconut.
Juli Fennell says
I absolutely love this recipe, now everyone asks me to make it for pitch ins or parties, have you ever added applesauce to it, I’ve heard it’s very moist that way but have never done it myself.
Michelle says
Hi Juli, I have not tried this with applesauce, but it definitely could work if you use it in place of some of the butter or even some of the pineapple in the recipe. ☺️
Carol says
Best tasting bread ever. Can this recipe be used for muffins?
Michelle says
Hey Carol, this might work for muffins. The only thing is that the muffins might be kind of dense, because the bread is denser? I’ve never tried this recipe for muffins so that’s just a guess. ☺️
Letitia says
This recipe worked beautifully for loaves, muffins, and mini bundt cakes! It’s definitely a new favorite.
Joyce says
Can I leave out coconut? My husband doesn’t like coconut.😊
Pati Rhea says
I have made this recipe two days in a row now because I had plenty of over-ripe bananas I needed to use up. I doubled the recipe both times and got 6 mini loaves and 2 mini Bundt cakes (out of each double batch) using the 3-cup mini Bundt pans. I’ve got plenty of time on my hands because of the coronavirus so I plan to do more baking and just freeze everything until it is needed. I did share one of the mini-Bundt’s with friends and they absolutely loved this bread, as did I. This is definitely a keeper!! Thank you for sharing your recipe!!
Michelle says
Hi Brenda, yes, you can absolutely make this without nuts. 🙂
Patty says
I’ve made this a couple of times, and always get rave reviews. I didn’t have cream cheese, so I substituted marscarpone and it was delicious. Great recipe 😋
Louise says
This cake was wonderful, but 30 minutes is not enough time I found it needed 1 hour. I did all the ingredients but the nuts .
I will make this again
Thank you for the great recipe
Ali says
Hi, would the entire recipe fit into One 9×5 loaf pan? If so, maybe bake it slower, at a lower temp, to cook all the way through? Thank you so much.
Michelle says
Hi Ali, yes, I would suggest reducing the temperature to 325 about halfway through the baking process, and then cooking it until a cake tester comes out clean. ☺️
Nancy L Plamann says
Yum yum yum… i have made this twice in my bread machine using the bm layering instructions. Its wonderful. I did increase the cinnamon and add pumpkin pie spice. Terrific recipe. Ty
Kim says
Michelle, I was familiar with Hummingbird Cake, but have not seen it in a bread form. It looks divine. Thanks for the introduction to this fantastic new version of this dessert.
Sandi says
This bread is amazing!! I made it with almond flour and left out the coconut. It’s moist snd tastes wonderful!! I did need to increase the cooking time about 10 minutes.
Delilah says
This bred was absolutely delicious. Hummingbird Cake is my favorite cake so I was delighted to see this recipe for bread. I made it as is and the next time the only thing I will change is to bake it in one pan rather than two.two pans makes a very thin bread.
Cindy says
Used Vegan egg substitute (Just egg) and used plant butter. Turned out delicious! Used smaller loaf pans so had extra 6 muffins. Opted not to top with cream cheese frosting (even though it is my weakness! They were delicious plain! Family approved! We are not vegan. We are only a family of 3 so a hummingbird cake would have been too much. Thanks for sharing this recipe! This one is a keeper. (Maybe next time I will give in to the cream cheese frosting).