Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

Ingredients

For the Bread:

• 3 ripe bananas, mashed
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• ¼ cup canola or vegetable oil
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup sweetened shredded coconut
• ½ cup diced pineapple, patted dry
• ½ cup chopped pecans

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, egg, and oil until well combined.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in coconut, pineapple, and pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
8. For the frosting, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon, and beat until fluffy.
9. Spread frosting over the cooled bread and sprinkle with extra chopped pecans if desired.

Timing

• Prep time: 15 minutes
• Bake time: 55 minutes
• Total time: ~1 hour 10 minutes
• Yields: 1 loaf

Tips

For extra flavor, lightly toast the pecans before adding them to the batter. Store the frosted bread in the refrigerator for up to 5 days.