This tropical Hummingbird Bread is sweet, moist, and totally irresistible — like banana bread took a vacation to the Caribbean! Packed with pineapple, coconut, and pecans, and topped with a creamy cinnamon-spiced frosting, it’s the kind of treat that feels like sunshine in every slice.
The Ultimate Banana-Pineapple Loaf
Whether you’re baking for brunch, gifting a homemade loaf, or just looking for a cozy weekend bake, this Hummingbird Bread delivers. It comes together easily with ripe bananas and pantry staples, no mixer required for the batter! But the real magic? That tangy cream cheese frosting and the tropical twist of pineapple and coconut.
It’s a fun, unfussy recipe that feels special but is easy enough to whip up on a lazy Sunday. And trust me, your kitchen will smell like heaven while it bakes.
Ingredients for Hummingbird Bread
Bananas: The riper, the better! Brown-spotted bananas give maximum flavor and moisture.
Sugars: A combo of granulated sugar and brown sugar creates a deep, caramel-like sweetness that works perfectly with the fruit.
Egg & Oil: You only need one egg and a bit of canola or vegetable oil — these bind the bread and keep it super moist.
Flour: All-purpose flour gives this bread structure without making it too dense.
Leaveners & Salt: Baking powder and baking soda help it rise beautifully, and salt balances all the sweetness.
Mix-Ins: Shredded sweetened coconut, pineapple chunks (patted dry!), and pecans bring in that signature hummingbird flavor.
Ingredients for the Cream Cheese Frosting
Cream Cheese & Butter: Use them both at room temperature for a fluffy, spreadable texture.
Powdered Sugar: This is the base of your frosting sweetness.
Vanilla & Cinnamon: These add warmth and round out the flavor. Cinnamon adds a cozy layer that makes this extra special.
Extra Pecans: For that nutty crunch on top!
How to Make Hummingbird Bread
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C) and coat a loaf pan with nonstick cooking spray. You can also line it with parchment paper for easier removal.
Step 2: Make the Batter
In a large bowl, mash your ripe bananas. Add in the granulated sugar, brown sugar, egg, and oil. Mix everything together with a hand mixer (or whisk by hand) until smooth.
Step 3: Add the Dry Ingredients
Stir in the flour, baking powder, baking soda, and salt. Mix until just combined — don’t overmix. Gently fold in the coconut, pineapple, and chopped pecans.
Step 4: Bake
Pour the batter into your prepared pan and bake for 55–60 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.
Step 5: Make the Frosting
In a small bowl, beat the softened cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon, and beat until smooth and creamy.
Step 6: Frost & Finish
Once your loaf is completely cool, spread the cream cheese frosting on top. Sprinkle with more chopped pecans for a nutty crunch.
Tips for the Best Hummingbird Bread
- Don’t skip patting the pineapple dry. Too much juice will make the loaf soggy.
- Cool completely before frosting. If the bread is even a little warm, your frosting will melt.
- Make it ahead. This bread keeps well for several days and actually tastes better on day two!
Tools You’ll Need:
- Loaf Pan (9×5): Metal or glass both work — just adjust baking time slightly if using glass.
- Mixing Bowls: One large for the batter and a smaller one for frosting.
- Electric Hand Mixer: Helpful for the frosting, but not essential for the batter.
- Cooling Rack: To let your bread cool evenly and prevent soggy bottoms.
- Rubber Spatula: For folding in pineapple, coconut, and pecans without overmixing.
Whether you’re dreaming of the tropics or just craving something cozy and sweet, this Hummingbird Bread is a total winner. Slather on that cinnamon cream cheese frosting and enjoy a slice of sunshine.