Hummingbird Bread

Hummingbird bread or loaf is a Southern Classic that is a blend of traditional banana bread and carrot cake – well, minus the carrots. With the addition of coconut and pineapple to banana bread you get a delicious loaf that is the best of both worlds. It is a cake, a loaf and a delicious sweet bread that everyone loves.

If you love banana bread then you will love this take on the original. Filled with pineapple, coconut, cinnamon and then topped with a sweet and velvety cream cheese frosting that you can make plain or even add a teaspoon of cinnamon to for that extra hit.

I love making sweet breads and this one is one of my favorites. I hadn’t made hummingbird bread until a few years ago when I discovered hummingbird cake. My daughter loves to bake and for my birthday she made me a hummingbird cake. Well, I found a new love in the category of sweet breads. I love and make banana bread often, but this hummingbird bread or loaf (whichever you like to call it) is a take on the hummingbird cake, and is by far my favorite. It takes a few more ingredients and a bit more time in the oven, but the result is sinfully delicious.

RELATED: Blueberry Banana Bread

If you are looking for a moist and rich sweet bread then this is it. This is a must try recipe that you will not regret trying. I am not sure where the origin of hummingbird cake is or why it is called hummingbird cake, but no matter where it originated or why it is called hummingbird cake, its delicious.

Hummingbird Bread

This Southern Classic sweet bread is a combination of banana bread and carrot cake minus the carrots. It is dense, sweet and delicious. With the addition of crushed pineapple and coconut topped with a velvety cream cheese icing, this sweet loaf will have everyone asking for seconds.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

If using one large pan bake for 1 hour hr 15 minutes mins

Course Breads Buns and Rolls, Dessert, Snack

Cuisine American

Servings 12

Equipment

• 2 5×8" loaf pans OR 1 6×10" large loaf pan (restaurant size)

Ingredients

  

For the Loaf

• 1/2 cup butter softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar packed
• 2 eggs
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups mashed banana
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 cup crushed pineapple
• 1 cup shredded coconut
• 1/3 cup pecans toasted and chopped

For the Icing

• 1 8 oz package cream cheese softened
• 1/2 cup butter softened
• 1 cup icing sugar
• 1 tsp vanilla
• 1/2 cup pecans toasted and chopped
• 1 tsp cinnamon optional

Instructions

 

• Preheat your oven to 350 degrees and grease two 8×4 loaf pans (or one large 6 x 12) with pam spray (or line with parchment and spray with pam)
• In a large mixing bowl, combine the flour, baking soda, cinnamon and salt. Whisk until combined
• Using a standing mixer, cream the butter and sugars until creamed and fluffy
• Mix in the eggs and vanilla
• Gradually mix in the dry ingredients and mix until combined. Batter will start to look dry and crumbly
• Add in the pineapple, coconut and pecans and mix until combined
• Add in the mashed bananas
• Pour batter into loaf pans and bake for 35-40 minutes (if using 2 5×8" pans) or 75 minutes (if using one 10×6" pan) or until a toothpick or a knife comes out clean and the loaf is golden brown on top
• Let sit on a wire rack to cool for 15 minutes, then remove from pan and let cool completly before icing.
• Make the Icing:
• Using a standing mixer, combine all ingredients except the pecans and mix until smooth and fluffy
• scoop cream cheese frosting onto a cooled loaf and spread with an offset knife or spatula.
• Sprinkle with chopped pecans (optional)
• Enjoy!

Notes

This is a classic and upscale version of banana bread.  It is somewhat of a cross between banana bread and carrot cake.  It is sweet, dense and flavorful.  

I like to make mine in the large 6×10″ loaf pan but this size can be hard to find.  The recipe above will make one loaf and take 75 minutes to bake at 350 degrees.  If you use the smaller loaf pans it will make two 5×8″ loaves and bake for between 35-45 minutes until a toothpick inserted comes out clean and the loaf is golden on top.

I like to line the pans with parchment which helps get the loaf out of the pan easier.

Keyword banana bread, bananas, Bread, coconut, cream cheese frosting, dessert, dessert loaf, easy bread, easy potato pancakes, easy recipe, hummingbird, loaf, pineapple, sweet bread