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.
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. 🙂