Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

If you’re looking for a moist, flavor-packed quick bread that feels like dessert, this Hummingbird Bread delivers. Inspired by the classic Southern cake, this recipe combines ripe bananas, pineapple, coconut, and pecans into one incredibly soft loaf — finished with a rich cinnamon cream cheese frosting.

Perfect for brunch, holidays, or a cozy treat with coffee, this hummingbird bread is as indulgent as it is easy to make.

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 Cinnamon Cream Cheese Frosting:

8 oz cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar
1 teaspoon ground cinnamon

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Grease and lightly flour a 9×5-inch loaf pan.

Step 2: Make the Bread Batter

In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, egg, and oil until smooth.
Add the flour, baking powder, baking soda, and salt. Stir until just combined — do not overmix.
Fold in the shredded coconut, pineapple, and chopped pecans.

Step 3: Bake

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

In a medium bowl, beat the cream cheese and butter until smooth.
Add powdered sugar and cinnamon. Continue beating until creamy and fluffy.

Step 5: Frost and Serve

Once the bread is fully cooled, spread the cinnamon cream cheese frosting evenly over the top.
Slice and serve. Store leftovers in an airtight container in the refrigerator.