Frosted Hummingbird Bread Recipe
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
1 loaf
Ingredients
  • 1 ½ cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 ½ cups ripe bananas (about 3), mashed
  • ½ cup crushed pineapple, in juice
  • ½ cup sweetened shredded coconut
  • ½ cup chopped pecans
  • 4 ounces cream cheese, softened
  • ¼ cup butter, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  • ⅓ cup chopped pecans
Directions
  1. Directions:
  2. Preheat the oven to 350 F.
  3. Spray a 9×5-inch loaf pan with nonstick spray and set aside.
  4. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl beat together the vegetable oil, granulated sugar, and brown sugar until smooth.
  6. To the sugar mixture, add the egg, mashed bananas, and crushed pineapple and beat until well combined.
  7. Add the dry ingredients to the bowl with the wet ingredients and mix just until combined. Do not overmix.
  8. Gently fold in the shredded coconut and chopped pecans.
  9. Add the batter to the prepared pan and bake for 50-60 minutes until golden brown and a toothpick inserted in the center of the bread comes out clean. (If the bread starts to brown too much on top while baking, cover it loosely with aluminum foil.)
  10. Remove bread from the oven and allow to cool completely in the pan.
  11. While the bread cools, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
  12. Spread the frosting over the top of the cooled bread.
  13. Sprinkle with remaining chopped pecans.
  14. Slice and serve.