Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

 

Ingredients

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

2 cups (250 g) all-purpose flour

¾ cup (150 g) granulated sugar

½ cup (100 g) light brown sugar, packed

½ cup (120 ml) vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup (about 2 medium) mashed ripe bananas

1 cup (200 g) crushed pineapple, drained

½ cup (60 g) chopped pecans or walnuts (plus extra for topping, optional)

For the Cinnamon Cream Cheese Frosting:

4 oz (115 g) cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup (120 g) powdered sugar, sifted

½ teaspoon ground cinnamon

½ teaspoon vanilla extract

1–2 teaspoons milk or cream, as needed for consistency

 Instructions

1. Preheat & Prep

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, sugars, baking soda, salt, and cinnamon.

3. Add Wet Ingredients

Add the oil, eggs, and vanilla. Stir until just combined.

4. Fold in Fruit & Nuts

Gently fold in the mashed bananas, crushed pineapple, and chopped nuts. Do not overmix — just until combined.

5. Bake

Pour the batter into the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Make the Frosting

Beat the cream cheese and butter together until smooth. Add powdered sugar, cinnamon, and vanilla; beat until creamy.

Add milk a teaspoon at a time until the frosting is soft and spreadable.

7. Frost & Serve

Spread the frosting generously over the cooled bread. Sprinkle with extra chopped nuts if desired. Slice and enjoy!

 Tips & Variations

Make it lighter: Use Greek yogurt or applesauce in place of half the oil.

Add tropical flair: Stir in shredded coconut or a dash of rum extract.

For muffins: Bake in a muffin tin for 20–22 minutes instead of a loaf pan