Easy Hummingbird Bread
Moist banana pineapple bread with pecans and cream cheese glaze. Southern classic loaf ready in under 2 hours.
Equipment
- 9x5 loaf pan
- Mixing bowls
- Wooden spoon
- Toothpick
Ingredients
- 3 ripe bananas mashed (about 1 1/2 cups)
- 1/2 cup crushed pineapple drained
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans plus extra for topping
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Grease 9x5 loaf pan.
- Mash 3 ripe bananas in large bowl. Stir in crushed pineapple, oil, eggs, and vanilla.
- Whisk flour, sugar, baking soda, salt, cinnamon, and nutmeg in separate bowl.
- Fold dry into wet until just combined. Stir in pecans.
- Pour into pan. Bake 55-65 minutes until toothpick clean.
- Cool 10 minutes in pan, then on rack.
- Beat cream cheese, add powdered sugar and milk. Drizzle over bread.
Notes
- Drain pineapple thoroughly to avoid soggy bread.
- Toast pecans for extra flavor.
- Store airtight up to 3 days.