Go Back

Hummingbird Bread

Hummingbird bread is a tropical banana pineapple quick bread with toasted pecans baked until deeply golden. It’s finished with a simple cream cheese frosting and extra chopped pecans for a sweet, warm loaf slice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 bananas Ripe bananas, mashed
  • 1 can (8 oz) crushed pineapple with juice Include the juice
  • 0.5 cup vegetable oil
  • 1 cup sugar
  • 2 eggs Large
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup pecans Toasted and chopped
Cream cheese frosting
  • 4 oz cream cheese Softened
  • 2 tbsp butter Softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla
  • 1 cup pecans Additional toasted pecans for topping

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk vegetable oil, sugar, eggs, and vanilla extract together until smooth.
  3. Stir in mashed bananas and crushed pineapple with all its juice.
  4. Fold in all-purpose flour, baking soda, cinnamon, and salt until just combined, then fold in toasted chopped pecans.
  5. Pour the batter into the prepared loaf pan and bake for 60–70 minutes, until deeply golden and a toothpick comes out clean.
  6. If the top browns too fast during baking, cover the loaf loosely with foil for the remaining time.
  7. Cool the loaf completely before frosting.
Make and finish with frosting
  1. Beat cream cheese and butter together until smooth and creamy.
  2. Beat in powdered sugar and vanilla until thick and spreadable.
  3. Spread the cream cheese frosting over the cooled loaf.
  4. Top with additional toasted pecans before serving.

Notes

To store, cover and refrigerate for up to 4 days; bring to room temperature before serving for best texture. Freezing is yes: wrap slices tightly and freeze up to 2 months, thaw overnight in the fridge and slice. For a smoother frosting, ensure cream cheese and butter are softened but not melted—if needed, beat 30–60 seconds longer. Dietary swap: substitute a 1:1 gluten-free all-purpose flour blend for the flour if you want a gluten-free loaf (bake time may run 5–10 minutes longer).