Hummingbird Bread with Cinnamon Cream Cheese Frosting
Perfectly moist and tender, this Hummingbird Bread is topped with a delicious cinnamon cream cheese frosting for a treat with a blend of warm and fruity flavors.
Servings 8
Ingredients
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 ripe banana mashed
- 1 cup shredded coconut
- 1 cup crushed pineapple no need to drain
- 1 cup chopped pecans divided
Cinnamon Cream Cheese Frosting
- 6 ounces cream cheese softened
- ¼ cup unsalted butter softened
- ½ cup powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Spray a 8x5 loaf pan with non stick cooking spray or place a piece of parchment paper into the pan.
- In a large bowl add the granulated sugar, brown sugar and oil and using a hand mixed beat until combined. Add in the eggs and vanilla and mix just until combined.
- Add in the flour, baking powder, baking soda, cinnamon and salt and mix until combined.
- Using a spatula or wooden spoon fold in the mashed bananas, shredded coconut, pineapple and pecans.
- Pour the batter into the prepared baking pan and bake for 60-65 minutes or until toothpick comes out clean.
Cinnamon Frosting
- In a medium bowl add the softened cream cheese and butter and mix until combined. Mix in the powdered sugar, vanilla and cinnamon until creamy.
- Once the cake has cooled completely spread the frosting over the top and sprinkle with the remaining chopped pecans.
Video
Notes
If you are using pineapple chunks or slices chop the pineapple up to very small pieces and drain most of the juice.
