I’m excited to share this buttery, moist loaf packed with ripe bananas, crushed pineapple, coconut, and pecans, all finished with a luscious cinnamon cream cheese frosting that takes it over the top. Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting

Why You’ll Love This Recipe

I love this recipe because it’s a simple, one-bowl wonder with tropical flavors and warm spices. It’s both comforting and bright—perfect for breakfast, a snack, or dessert. The frosting adds that creamy, spiced goodness that I can’t resist.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread:

1½ cups all-purpose flour
¾ cup granulated sugar
¼ cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
2 large eggs
¾ cup vegetable oil
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2–3)
½–1 cup crushed pineapple (drained or packed with juice)
½–1 cup shredded sweetened coconut (optional)
½ cup chopped pecans (optional, plus extra for topping)

For the cinnamon cream cheese frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
1½–2 cups powdered sugar
½–1 tsp cinnamon
½ tsp vanilla extract

directions

Preheat oven to 350°F. Grease and line an 8×5‑inch loaf pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Fold in mashed bananas.
Stir the dry ingredients into the wet mixture until just combined. Gently fold in pineapple, coconut, and pecans.
Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, then mix in cinnamon and vanilla.
Spread the frosting over the cooled loaf. Sprinkle with chopped pecans if desired.

Servings and timing

Yield: 1 loaf (10–12 slices)
Prep time: 15 minutes
Bake time: 55–65 minutes
Cooling and frosting time: 30 minutes

Variations

Swap pecans with walnuts or leave out nuts for a nut-free version.
Omit the frosting for a lighter breakfast bread.
Add shredded coconut for a more tropical flavor or skip it if preferred.
Use either fresh or canned pineapple depending on what I have on hand.
Turn the batter into muffins and bake for 20–25 minutes.

storage/reheating

I store frosted slices in an airtight container in the fridge for up to 5 days. The unfrosted loaf can sit at room temperature for 2–3 days or be frozen for up to 3 months. I frost the bread after thawing for the best texture. To reheat, I microwave individual slices for 10–15 seconds to bring back that fresh-baked warmth.

FAQs

Can I use walnuts instead of pecans?

Yes, I sometimes use walnuts or leave the nuts out entirely. The bread still turns out delicious.

How can I tell when it’s fully baked?

I check with a toothpick—if it comes out clean from the center, it’s done. A golden-brown top is also a good sign.

Can I freeze this loaf?

Absolutely. I freeze the unfrosted loaf, tightly wrapped, for up to 3 months and frost it after thawing.

Is the frosting too sweet if I add more cinnamon?

Not at all. I like to adjust the cinnamon to taste—it adds warmth without making the frosting overly sweet.

Can this be made in muffin tins instead?

Yes, I often make muffins with the same batter. I bake them at 350°F for about 20–25 minutes.

Conclusion

I adore how this Hummingbird Bread brings together sweet bananas, tangy pineapple, and warmth from cinnamon and nuts. It’s a simple loaf that feels special, and that frosting is the cherry on top. I hope it becomes a favorite in your kitchen.