Warmly spiced and sweet, hummingbird bread is packed with ripe bananas, crushed pineapple, toasted coconut, and chopped pecans. Like banana bread’s extroverted cousin—with a tropical vacation vibe and a creamy swirl of cream cheese frosting to seal the deal.
There’s something about this loaf that feels like a hug from the oven. The kitchen smells like a dream while it bakes: cinnamon and vanilla wafting through the air, with moments of pineapple peeking in. Texture-wise, it’s tender, just a touch sticky from the fruit, with golden pecan freckles all over and a cloud of tangy frosting on top. It’s equal parts snack, treat, and secret breakfast (no judgment here). If you’ve got a few spotty bananas and some pantry staples, let’s do this.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Hummingbird Bread
Let’s be honest, this isn’t some dainty little loaf. It’s cozy, fruity, nutty, and a little flashy thanks to that swoop of frosting. No fuss, but also kind of fabulous.
- Ridiculously simple to make: You just squish, smear, fold, and bake. All the bits play nice together too (not a diva ingredient in sight).
- Moist and dreamy texture: The bananas and pineapple keep it super tender, almost sticky in the best way, like it hugged the pan on the way out.
- That frosting though: Cream cheese, a hint of vanilla, buttery and smooth. It’s frosting worth eating with a spoon (I definitely didn’t do that… okay maybe once).
- Great for freezing or gifting: It holds up beautifully, and people weirdly lose their minds when you hand them a slice.
- Tropical cozy mashup: Warm cinnamon meets fruity punch meets velvety crumb. Imagine banana bread in a Hawaiian shirt.
Ingredient Notes
This loaf is a bit like banana bread’s cousin who studied abroad—it came back with coconut and a swagger. Here’s a peek at what makes it tick:
- All-purpose flour: The base of the bread. No funky flours needed here—just the standard white bag in your pantry.
- Ripe bananas: The more spotted, the better. They add sweetness, moisture, and that cozy familiar flavor you can’t fake.
- Crushed pineapple (with the juice!): Don’t drain it. That juice = extra flavor and moisture. It’s what makes this whole thing sing.
- Unsalted butter (softened): For both the batter and frosting. Taste-wise, it softens the sweetness and adds that rich, melt-in texture.
- Brown sugar and granulated sugar: That duo of sweeteners gives you a touch of molasses depth and classic lift.
- Ground cinnamon: Just enough to warm things up. Optional but recommended if you love a whisper of holiday spice.
- Shredded sweetened coconut: Adds chewy, tropical specks throughout. You can toast it first for extra texture, if you feel fancy.
- Chopped pecans: Earthy crunch. I toast them lightly for 5 minutes at 350°F. Makes all the difference flavor-wise.
- Cream cheese and powdered sugar: A no-cook frosting base that’s foolproof. This one leans a little tangy with just the right sweetness.
How To Make This Hummingbird Bread
First things first: preheat your oven and make some room on the counter. You’ll be sniffing bananas and dusting flour in no time.
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Prep the oven and pan: Set your oven to 350°F and grease up a 9×5 loaf pan, then line it with parchment paper. If you’ve only got smaller pans, use two 8x4s and reduce the bake time a bit.
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Whisk the dry ingredients: In a medium bowl, mix your flour, baking soda, baking powder, salt, and cinnamon. I always make a mini flour cloud here by accident—try not to wear black.
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Cream the butter and sugars: In a big ol’ bowl, beat the softened butter with both sugars until light and fluffy. It should look like the inside of a sugar cookie.
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Add eggs, bananas, and vanilla: One egg at a time, beat ’em in. Then toss in your mashed bananas (they can be a bit lumpy, no need for perfection) and vanilla. It’ll look a little curdled—it’s fine. Trust the process.
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Combine the wet and dry: Gradually mix in your dry ingredients, just until combined. Don’t over-beat or you’ll end up with banana bricks.
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Fold in the fruit and goodies: Gently stir in the pineapple (with juice), coconut, and pecans. At this point it starts to smell seriously good—you’ve been warned.
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Bake it up: Scoop the batter into your prepared pan, smooth the top, and bake for 60 to 70 minutes. You want a toothpick to come out clean (okay, maybe with just a tiny crumb).
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Cool it down: Let the loaf rest in the pan for 15 minutes, then transfer it to a wire rack and cool completely before frosting. Waiting is hard, I know.
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Frost and flourish: Beat together the cream cheese, butter, and vanilla until fluffy. Add powdered sugar little by little until smooth. Spread generously on your cooled loaf and sprinkle with more pecans.
Storage Options
Alright, so you’ve made this beautiful hummingbird bread and somehow there’s still some left. Let’s keep it lovely.
If you’ve already frosted it, pop it in the fridge, loosely covered. It’ll keep for about 5 days. The cream cheese frosting benefits from the cool air, and the bread stays moist. Just make sure it’s not crammed next to onions unless you want tropical onion dessert. (Pro tip: don’t.)
If it’s unfrosted, you’ve got more wiggle room—store it at room temperature for 2 to 3 days, tightly wrapped in foil or wax paper. It actually gets more flavorful the next day.
Freezing? Totally doable. Slice it first, then wrap each slice in plastic wrap and stash them in a freezer-safe bag. Take one out when the craving hits. You can microwave it for 30 seconds or let it thaw overnight on the counter. Either way, it’s still tender and tasty.
Variations and Substitutions
Want to make this hummingbird bread your own? There’s plenty of wiggle room for creativity, pantry limitations, or whatever mood strikes on a Sunday afternoon.
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Gluten-free flour blend: Use a 1:1 all-purpose gluten-free flour. Make sure it includes xanthan gum for structure, or the loaf might get crumbly.
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Walnuts instead of pecans: Just as nutty and a bit more robust in flavor. Totally works (especially if you forgot you were out of pecans… been there).
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Greek yogurt swirl frosting: For a lighter version, sub half the cream cheese with thick plain Greek yogurt. Tart, creamy, and surprisingly dreamy.
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No coconut? No problem: Swap it for extra chopped nuts, or just leave it out. The bread won’t stage a protest.
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Spiced-happy version: Mix in a little nutmeg, ginger, or even cardamom if you’re feeling adventurous. It’s already halfway to a spice cake.
What to Serve with Hummingbird Bread
This hummingbird bread can definitely fly solo, but if you want to zhuzh it up a bit (or build a cozy little plate), here are a few ideas:
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Pair it with a mug of something warm. A milky chai, bold black coffee, or even a cinnamon-dusted hot chocolate works beautifully. Something about fruity bread and warm drinks just feels like putting on fuzzy socks.
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Add a dollop of Greek yogurt and a drizzle of honey on the side for breakfast vibes. Toss on a handful of berries if you have ’em. Now you’re brunching with minimal effort.
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Serve it for dessert with a scoop of vanilla or coconut ice cream. Or make it a tropical dream and sandwich a slice around a scoop, like I did with these banana ice cream sandwiches.
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Make it part of a snack board. Seriously! A few slices of this bread, some soft cheese, dried pineapple, and a square of dark chocolate. Suddenly you’re hosting.
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If you need a savory contrast, a slice alongside this pan-seared cod with chard turns the whole thing into a playful sweet-savory dance. Just try it.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make hummingbird bread without eggs?
Yes, you can sub the eggs with a few different options. My go-to for this recipe is using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Let it sit for 5 minutes to thicken. The texture’s a tiny bit denser but still delicious. Unsweetened applesauce also works (1/4 cup per egg), and it adds even more moisture.
How ripe should the bananas be?
You want bananas that are pretty far along their ripeness journey—freckly, soft, even borderline mushy. The darker they are, the sweeter and more flavorful they’ll be. If you’ve got a few that you forgot about on the counter, they’re probably perfect. Still yellow? Stick them in the oven (350°F for 10–15 minutes) to ripen in a pinch.
Is it possible to make this ahead of time?
Absolutely, and in fact, I’d argue it tastes even better the next day. You can bake the loaf, let it cool, wrap it tightly, and refrigerate or freeze it. Frosting can also be made in advance—it keeps well in the fridge for up to five days. Just give it a little stir before spreading it on. Assemble it all just before serving, or do it all ahead and store ready-to-slice!
What’s the best way to toast pecans for this recipe?
I like to spread chopped pecans on a baking sheet in a single layer. Toast in a 350°F oven for 5 to 7 minutes, just until they smell nutty and deepen in color. Shake the pan once or twice so they toast evenly. Let them cool fully before adding to the batter so they don’t melt your butter mid-mix!
Hummingbird Bread
Ingredients
Hummingbird Bread
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) fine sea salt
- 1 tsp ground cinnamon optional, but recommended
- 1/2 cup (113 g) unsalted butter softened, plus extra for pan
- 1/2 cup (100 g) brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs room temperature
- 2 (240 g) ripe bananas about 1 cup mashed (spotted is best)
- 1 tsp vanilla extract
- 8 oz (225 g) crushed pineapple undrained (1 small can)
- 1/2 cup (40 g) shredded sweetened coconut toasted if you like
- 1/2 cup (60 g) pecans chopped and lightly toasted, plus more for topping
Cream Cheese Frosting
- 4 oz (113 g) cream cheese softened
- 2 tbsp (28 g) unsalted butter softened
- 1/2 tsp (0.5 tsp) vanilla extract
- 1 cup (120 g) powdered sugar
Equipment
- 9x5" Loaf Pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Wire rack
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan and line with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. This should take 2–3 minutes with a hand or stand mixer.
- Beat in eggs one at a time until smooth. Mix in mashed bananas and vanilla extract. The mixture may look a little curdled; that's normal.
- Add the dry ingredients to the wet mixture and mix just until combined (do not over-mix).
- Fold in undrained crushed pineapple, shredded coconut, and chopped pecans.
- Transfer the batter to your prepared loaf pan and smooth the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting: Beat cream cheese, butter, and vanilla together until smooth and fluffy. Gradually add powdered sugar and beat until creamy and spreadable.
- Spread frosting generously over the cooled loaf. Top with extra chopped pecans if desired. Slice and enjoy!
