Hummingbird Bread
A delicious bread made for morning tea or an afternoon treat.
Equipment
- Mixing Bowls
- Mixing Spoon
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup demerara sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2–3)
- 1 cup crushed pineapple (drained or packed with juice)
- 1/2 cup shredded sweetened coconut (optional)
- 1/2 cup chopped pecans (optional, plus extra for topping)
Cinnamon Icing
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2-2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line an 8×5‑inch loaf pan or three small loaf pans with parchment paper. In a large bowl, whisk together flour, sugars (except powdered sugar), baking powder, baking soda, cinnamon, and salt. In another bowl, beat eggs, oil, and vanilla until smooth. Gently fold in coconut, pineapple, mashed bananas into this bowl. When all wet ingredients have been mixed together add to dry ingredients. Add pecan and gently mix in. Fill loaf pans to 3/4 full. Place in oven and bake between 40-55 minutes depending on the size of the loaf pans. While baking, make icing and refrigerate if needed. When loaf/loaves are completely cool, spread icing on top and add about 1 Tbsp. chopped pecan on top of the icing. Enjoy!To see how I made this recipe, please watch this video:Hummingbird Bread| A Little Garden Chore| Afternoon Tea| Slow and Intentional Living Vlog