Description
Indulge in this moist and flavorful Hummingbird Bread, packed with tropical banana and pineapple goodness, and topped with a luscious cinnamon frosting. Perfect for any occasion!
Ingredients
Scale
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans or walnuts
For the Cinnamon Frosting:
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Prepare the Bread:
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
- In a separate bowl, mix eggs, oil, vanilla, mashed bananas, and pineapple. Add wet ingredients to the dry ingredients and mix until just combined. Stir in the nuts.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Make the Cinnamon Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and cinnamon, beating until fluffy. Stir in vanilla extract.
- Frost and Serve:
- Spread the cinnamon frosting over the cooled bread. Slice and serve with a sprinkle of extra cinnamon or nuts if desired.
Notes
- For extra texture, toast the nuts before adding them to the batter.
- Store in an airtight container in the fridge for up to 5 days.
- Let the bread sit at room temperature before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 280
- Sugar: 24g
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g