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Hummingbird Bread cream cheese
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Hummingbird Bread cream cheese

Hummingbird Bread is a delicious, Southern-inspired quick bread bursting with tropical flavors and finished with a rich cream cheese frosting. Think banana bread, but elevated—with the sweetness of crushed pineapple, the richness of pecans, and warm cinnamon spice in every bite. Topped with tangy cream cheese frosting, this loaf transforms into a dessert-worthy treat. Whether you're serving it for brunch, gifting it for the holidays, or enjoying a slice with your afternoon tea, Hummingbird Bread offers that perfect balance of fruity, nutty, and creamy. It’s a crowd-pleaser that feels both homey and indulgent
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Prep Time 15 minutes
Cook Time 1 hour
30 minutes
Total Time 1 hour 45 minutes
Servings: 10
Course: Dessert
Calories: 340
Ingredients Method Notes

Ingredients
  

  • For the Bread:
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 2 ripe bananas mashed
  • ½ cup crushed pineapple drained
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup chopped pecans plus more for topping, optional
  • For the Cream Cheese Frosting:
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 1 –2 tbsp milk as needed for consistency

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  3. In a large bowl, mix the mashed bananas, crushed pineapple, oil, eggs, and vanilla until well combined.
  4. Add the dry ingredients to the wet mixture and stir just until combined. Fold in the chopped pecans gently.
  5. Pour the batter into the prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. In a mixing bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, then mix until creamy. Add milk, 1 tablespoon at a time, to reach your desired consistency.
  7. Once the bread has cooled, spread the cream cheese frosting evenly on top. Sprinkle with extra chopped pecans if desired.

Notes

  • Room Temperature: Store the unfrosted bread tightly wrapped for up to 2 days.
  • Refrigerator: Frosted bread should be kept in the fridge and will stay fresh for 4–5 days.
  • Freezer: Wrap unfrosted bread in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
Make Ahead: Bake the loaf a day ahead and frost the next morning for best flavor and texture.