Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting
A delicious loaf of Hummingbird Bread bursting with tropical flavors, topped with a creamy cinnamon cream cheese frosting. Perfect for brunch or a sweet snack!
Ingredients
For the Hummingbird Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas) Brused bananas are best for sweetness.
- 1 cup crushed pineapple, drained
- ½ cup chopped pecans or walnuts (optional) For added crunch.
For the Heavenly Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar Add more for desired sweetness.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- a splash of milk (if needed for desired consistency)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In another bowl, beat the eggs with granulated and brown sugars until smooth. Add vegetable oil and vanilla extract, mixing until well combined. Then stir in mashed bananas and crushed pineapple.
- Slowly incorporate the dry mixture into the wet ingredients, folding gently until just combined. Optionally, mix in chopped nuts.
- Transfer the batter into your prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting
- In a medium bowl, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar and mix until desired sweetness. Mix in vanilla extract and cinnamon. If too thick, add a splash of milk.
- Once the bread is completely cooled, frost the top and decorate as desired.
Notes
Ripe bananas are best; they should have some brown spots for peak sweetness. Store leftovers tightly wrapped in the fridge for up to a week, or freeze for up to three months.