Hummingbird Bread

Have you ever heard of Hummingbird Cake?

One of my favorite types of cake growing up was a hummingbird cake. My grandmother only made it a few times, which made it a special treat. The kids and I cannot finish a cake like this quick enough to make an entire cake and that’s why I make it as two small loafs. You could also make this as a large sheet cake.

Hummingbird Bread

Ingredients:

Makes 2 regular size loafs

1/2 C unsalted sweet cream butter, softened

3/4 C sugar

1/4 C brown sugar, packed

2 large eggs

2 1/2 C flour

1 tsp baking soda

1 tsp salt

1 1/2 C mashed bananas

1 tsp pure vanilla extract

1 tsp cinnamon

1 8oz can crushed pineapple

1 C sweetened shredded coconut

1/3 C chopped pecans

Directions:

Preheat your oven to 350 degrees and grease your loaf pans with nonstick cooking spray

In a large mixing bowl, combine the flour, baking soda, cinnamon and salt and whisk until combined

Using a standing mixer, cream the butter and sugars until creamy and fluffy

Mix in the eggs and vanilla

Gradually mix in the dry ingredients and mix until combined. Batter will start to look really dry and crumbly

Add in the pineapple, coconut and pecans and mix until combined

Add in the mashed bananas

Pour batter into loaf pans and bake for 35-40 minutes or until a toothpick or a knife comes out clean

Let sit on a wire rack to cool completely

Cream cheese frosting

Ingredients:

1/2 C unsalted sweet cream butter, softened

1 8 oz cream cheese, softened

1 C powder sugar

1 tsp vanilla extract

1 tsp cinnamon

3/4 C chopped pecans

Directions:

Using a standing mixer, combine all ingredients except the pecans and mix until smooth and fluffy

Using a rubber spatula, scoop some of the cream cheese frosting onto a cooled loaf and frost

Sprinkle with some chopped pecans.

Summary
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Recipe Name
Hummingbird Bread
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