Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 1 1/3 cups mashed ripe bananas (about 3 bananas)
- 1 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup shredded coconut (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In another bowl, beat the granulated sugar, brown sugar, and eggs until light and fluffy.
4. Stir in mashed bananas, crushed pineapple, vegetable oil, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in chopped pecans and shredded coconut if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10. For the frosting, beat cream cheese and butter until smooth and creamy.
11. Gradually add powdered sugar, then mix in vanilla extract and ground cinnamon.
12. Once the bread is completely cool, spread the cinnamon cream cheese frosting evenly over the top.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use very ripe bananas for maximum sweetness and moisture in the bread.
Drain pineapple thoroughly to prevent excess moisture affecting the bread's texture.