If you’ve ever wished for a banana bread that feels a little more special, a little more tropical, and a whole lot more indulgent, you’re going to fall head over heels for Hummingbird Bread. With ripe bananas, crushed pineapple, warm spices, and a swirl of chopped pecans baked into a moist, fragrant loaf, this recipe is like a gentle hug on a chilly morning. And then there’s the crowning glory: a silky cinnamon cream cheese frosting that turns a simple loaf into something unforgettable.

This isn’t just any quick bread—it’s a bake that feels perfect for holidays, weekend brunches, or a quiet afternoon coffee break. Whether you’re new to baking or a seasoned pro, this guide will walk you through every step so you can make your own heavenly loaf with confidence.

Why You’ll Love This Recipe

There’s a reason this classic Southern-inspired loaf has been winning hearts for decades. Here’s why it’s about to become your new favorite too:

Key Benefits

It’s incredibly moist and flavorful. Thanks to mashed bananas and crushed pineapple, every bite bursts with tropical sweetness and tender crumb. The gentle warmth of cinnamon and nutmeg makes it comforting enough for chilly days but light enough for summer gatherings.

It’s easy to make. No fancy mixers or elaborate techniques needed. If you can stir, you can make this bread.

It’s versatile. Serve it plain for breakfast, slathered with cream cheese frosting for dessert, or wrap it up as a thoughtful homemade gift.

Perfect For

• Holiday gatherings when you want something a little unexpected but crowd-pleasing.

• Afternoon tea or coffee breaks where one slice turns into two without regret.

• Potluck desserts that stand out on a crowded table.

• Beginner bakers looking for a foolproof bake that delivers every time.

This is the kind of recipe you’ll want to tuck into your family cookbook, the one friends text you about after their first bite.

Ingredients for Hummingbird Bread with Cinnamon Cream Cheese Frosting

Great recipes start with great ingredients. Let’s take a closer look at what you’ll need and why each one matters.

Core Ingredients

Bananas – The riper, the better. Look for bananas with lots of brown spots; they’ll give the bread its natural sweetness and moist texture.

Crushed pineapple – Don’t skip this. Pineapple adds a subtle tang and keeps the loaf extra tender. Drain lightly to avoid excess moisture.

All-purpose flour – The foundation of our bread, providing structure without being heavy.

Granulated and brown sugar – A blend gives depth of flavor, with brown sugar lending a hint of caramel warmth.

Eggs – They bind everything together for a cohesive batter.

Vegetable oil – Keeps the bread soft and tender, even after a few days.

Ground cinnamon and nutmeg – Warm spices that bring the tropical flavors to life.

Chopped pecans or walnuts – Add crunch and a nutty richness that balances the sweetness.

Vanilla extract – A small splash goes a long way in rounding out the flavors.

For the Frosting

Cream cheese – Full-fat, softened to room temperature for a smooth, lump-free frosting.

Unsalted butter – Also softened; it blends beautifully with the cream cheese for a creamy base.

Powdered sugar – Gives the frosting its sweetness and silky texture.

Ground cinnamon – Adds a warm, spiced note that complements the bread perfectly.

Vanilla extract and a pinch of salt – These bring balance and enhance the overall flavor.

Substitutions and Tips

• Nut-free version: Simply leave out the pecans or swap for sunflower seeds for a bit of crunch.

• Coconut flair: Stir in half a cup of shredded coconut for extra tropical vibes.

• Healthier swaps: Replace half the oil with unsweetened applesauce to lighten it up without sacrificing moisture.

• Pineapple variation: If you only have pineapple tidbits, chop them finely for a similar effect.

Best Bananas for Hummingbird Bread

Bananas are the heart of this recipe, so don’t rush this step. You’re looking for bananas that are deeply speckled or even blackened on the peel—this is when they’re at their sweetest and most flavorful.

If your bananas aren’t quite there yet, place them in a brown paper bag with an apple or ripe banana for a day or two to speed up the ripening process. In a pinch, you can bake unpeeled bananas in a 300°F oven for 15-20 minutes until they’re black and soft.

Kitchen Tools You’ll Need

You don’t need a kitchen full of gadgets to pull off this bake, but having the right tools makes the process even smoother.

Must-Have Tools

• 9×5-inch loaf pan – The classic size for quick breads.

• Mixing bowls – One large for wet ingredients, one medium for dry.

• Whisk and spatula – For combining and folding gently.

• Hand mixer or stand mixer – Especially helpful for the frosting.

Nice-to-Have Tools

• Parchment paper – For an easy release and less cleanup.

• Cooling rack – Helps the bread cool evenly without becoming soggy on the bottom.

• Offset spatula – For spreading that gorgeous frosting like a pro.

How to Make Hummingbird Bread with Cinnamon Cream Cheese Frosting

This is where the magic happens. Hummingbird Bread may sound fancy, but I promise the process is as simple and comforting as the loaf itself. Let’s break it down step by step so you can bake with confidence and enjoy every minute in the kitchen.

Step 1: Prepare Your Pan and Preheat the Oven

First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy cleanup later. This small step will save you from the heartbreak of a loaf that sticks.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed before they meet the wet ingredients.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, beat the eggs with the granulated and brown sugars until smooth and slightly thickened. Add the mashed bananas, drained crushed pineapple, oil, and vanilla extract. Stir gently until everything comes together in a luscious, fragrant batter.

Step 4: Bring Wet and Dry Together

Gradually add the dry ingredients to the wet, folding gently with a spatula or wooden spoon. Stop mixing as soon as you see no more streaks of flour. Overmixing can lead to a dense loaf, and we’re after something light and tender.

Step 5: Fold in the Nuts

Fold in the chopped pecans or walnuts, reserving a handful to sprinkle over the frosting later if you like a little extra crunch on top.

Step 6: Bake Your Bread

Pour the batter into the prepared loaf pan and smooth the top with your spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely tent it with aluminum foil during the last 15 minutes of baking.

Once baked, let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before frosting. This wait is hard, but trust me—it’s worth it.

Step 7: Make the Cinnamon Cream Cheese Frosting

While the bread cools, whip up the frosting. In a medium bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, cinnamon, vanilla extract, and a pinch of salt. Beat until light and fluffy, scraping down the sides of the bowl as needed.

Step 8: Frost and Serve

Once the bread is completely cool, spread the frosting generously over the top. Sprinkle with the reserved chopped nuts for a beautiful, crunchy finish. Slice thick, serve with a cup of coffee or tea, and savor every bite.

Tips for Success

• Room temperature ingredients: This helps everything blend smoothly, especially the frosting.

• Don’t overmix: Stir the batter just until combined to keep the loaf tender.

• Test for doneness: Insert a toothpick into the center. It should come out clean or with just a few moist crumbs.

• Cool completely before frosting: A warm loaf will melt the frosting and create a mess. Patience pays off here.

How to Store Hummingbird Bread

This bread is just as delightful the next day, and storing it properly keeps it fresh.

At Room Temperature

If unfrosted, store the loaf in an airtight container at room temperature for up to three days.

In the Refrigerator

Once frosted, cover the loaf with plastic wrap or store in an airtight container in the fridge for up to five days. Bring slices to room temperature before serving for the best texture.

Freezing Tips

To freeze, wrap the cooled and unfrosted loaf tightly in plastic wrap, then in aluminum foil. It will keep well for up to three months. Thaw overnight in the refrigerator, then frost before serving.

Frequently Asked Questions

Why is it called Hummingbird Bread?

This recipe is inspired by the Southern classic, Hummingbird Cake, which originally came from Jamaica. It was named after the island’s national bird because of its sweetness—just like the nectar that hummingbirds love.

Can I make this into muffins or cupcakes?

Absolutely. Divide the batter into muffin tins and bake at 350°F for 20-25 minutes. They’re perfect for portioning and freezing.

Can I skip the frosting?

You can. Without frosting, the loaf makes a wonderful breakfast or snack bread. But that cinnamon cream cheese frosting takes it to the next level.

Is it more like bread or cake?

Technically, it’s a quick bread because it’s baked in a loaf pan and doesn’t require yeast. But the texture is moist and tender, almost like a banana cake.

Related Recipes You’ll Love

If you loved this Hummingbird Bread, you might enjoy these other tropical and spiced desserts:

• Pineapple Upside-Down Cupcakes – A fun twist on the classic tropical dessert.

• Kentucky Butter Cake – Moist and rich, with a buttery glaze.

• Oatmeal Cake – A cozy, spiced cake perfect for tea time.

• Smitten Kitchen Marbled Banana Bread – Another banana bread variation for your collection.

• Homemade Cinnamon Rolls (No Yeast) – Soft, spiced rolls without the wait.

Conclusion

Hummingbird Bread with Cinnamon Cream Cheese Frosting is the kind of recipe you’ll turn to again and again. It’s easy enough for a weekday bake and special enough for a holiday table. With its tropical notes, warm spices, and decadent frosting, this loaf isn’t just dessert—it’s an experience.

So grab those overripe bananas, preheat your oven, and let’s make something truly unforgettable.

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