Hummingbird Bread with Cream Cheese Frosting
Description
If you've ever had hummingbird cake, you'll know how incredibly delicious this special bread will be. It's made with ripe bananas, pineapple, coconut, and nuts, then topped with a cream cheese frosting.
Ingredients
3 overly ripe bananas, well mashed
1/2 c. sugar
1/4 c. brown sugar
1 large egg
1/4 c. canola or vegetable oil
1 1/2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. sweetened shredded coconut
1/2 c. pineapple, diced and patted dry (fresh or canned, excess moisture squeezed out)
1/2 c. chopped pecans
Cream Cheese Frosting:
4 oz. cream cheese, softened at room temperature
1/4 c. butter, softened
1/2 c. powdered sugar
1/2 t. vanilla
1/2 t. cinnamon
1/3 c. chopped pecans (or chopped walnuts)
Directions
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Preheat oven to 350 degrees F. Coat a loaf pan with non-stick cooking spray; set aside.
In a large bowl, combine the mashed bananas, sugars, egg, and oil; beat with an handheld mixer until well combined. Add the flour, baking powder, baking soda, and salt; mix until combined. Fold in the coconut, pineapple, and chopped pecans.
Pour batter into the prepared loaf pan.
Bake for 55-60 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool completely on a wire baking rack before frosting.
Frosting:
Beat the cream cheese and butter together until fluffy. Add in the powdered sugar, vanilla, and cinnamon; beat until combined. Spread evenly over the top of the cooled loaf. Sprinkle on chopped pecans.
12 servings.
Tip: The bread can be made up to a month in advance and placed in the freezer in an airtight container. But, don’t make the cream cheese frosting until ready to serve. It won't hold up in the freezer.