🍞 Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting
Ingredients:
For the bread:
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2 cups all-purpose flour
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1 ½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg (optional)
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1 ½ cups granulated sugar
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3 large eggs
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1 cup vegetable oil or melted coconut oil
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1 ½ tsp vanilla extract
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2 cups ripe mashed bananas (about 3 large)
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1 (8 oz) can crushed pineapple, drained
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1 cup chopped pecans or walnuts
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Optional: ½ cup shredded coconut
For the cinnamon cream cheese frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3–4 cups powdered sugar, sifted
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1 tsp vanilla extract
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1 tsp ground cinnamon
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Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line with parchment.
2. Mix dry ingredients:
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients:
In a large bowl, beat sugar and eggs until combined. Add oil and vanilla; mix well. Stir in mashed bananas, crushed pineapple, nuts, and coconut if using.
4. Combine:
Gradually fold the dry ingredients into the wet until just combined. Don’t overmix.
5. Bake:
Divide batter evenly into prepared pans. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
6. Cool:
Allow bread to cool in pans for 15 minutes, then transfer to wire racks to cool completely before frosting.
Cinnamon Cream Cheese Frosting:
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Beat cream cheese and butter until smooth and fluffy.
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Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
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Stir in vanilla, cinnamon, and a pinch of salt.
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Frost the cooled bread generously.
Tips & Variations:
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Add a handful of raisins or dried pineapple chunks for extra chew.
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For cupcakes, bake for about 20-25 minutes.
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Toast nuts beforehand for deeper flavor.
Want a quick video guide or printable recipe card? Or maybe a spiced chai to pair with this bread?
