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Home » Puddings & Fruit Desserts

Published: Jun 1, 2021 · Modified: Apr 30, 2024 by Pam

Hummingbird Bread Recipe with Cream Cheese Glaze

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This Hummingbird Bread recipe is reminiscent of the better known southern favorite, Hummingbird Cake. It's smaller, less sweet and topped with cream cheese glaze instead of a thick coating of frosting. The banana, pineapple, coconut and pecan flavors still play prominently.

loaf of hummingbird bread
Jump to:
  • Ingredients Needed
  • How to Make Hummingbird Bread
  • Expert Tips
  • Storage Information
  • Looking for more quick bread recipes?
  • Recipe FAQs
  • 📖 Recipe

All of the flavors you love in the southern classic, hummingbird cake, are still here. The ripe bananas, sweet pineapple, coconut and pecans provide the topical flavor the cake is known for and they're the basis for the bread too.

A layer cake is a large dessert that most folks save for a special occasion, or at least a gathering of a good many people. You're not going to make a big cake like that for just the two or three of you, right? This hummingbird banana bread is the perfect way to get your craving for those flavors satisfied in a smaller way.

This delicious hummingbird bread not quite as sweet as the southern cake and that fact, coupled with the thin glaze instead of thick cream cheese icing, even make it suitable (in our opinion) as a breakfast bread. After all, it's got two kinds of fruit plus the pecans.

We use the same easy recipe for our Hummingbird Muffins, so however you like to eat this breakfast treat, we've got you covered.

bowls of coconut, pineapple and pecans for hummingbird bread

If the traditional hummingbird cake is what you're after you can't go wrong with the Southern Living Magazine recipe.

Ingredients Needed

  • Butter - Using butter at room temperature ensures it creams smoothly with the sugars.
  • Egg - Also use a room temperature egg for best incorporation.
  • Ripe bananas - The bananas must be very ripe to mash smoothly and blend into the batter properly. If your bananas aren't quite ripe, check the tips section for how to quickly ripen them.
  • Sugar and brown sugar - A combination of sugars adds depth of flavor and moisture.
  • Self-rising flour - We love this shortcut ingredient, but if you don't have it, check the tips for a substitution.
  • Coconut - Sweetened shredded coconut adds texture and flavor.
  • Crushed pineapple - Don't drain the pineapple, as the juice helps keep the bread moist.
  • Chopped pecans - Pecans are traditional, but you can substitute walnuts if desired.
  • Vanilla extract - For the best flavor.
  • Cream cheese, powdered sugar, milk - These make up the quick and easy cream cheese glaze. You only need 1 ounce of cream cheese.
close up bite of hummingbird bread

How to Make Hummingbird Bread

  1. Cream butter, sugars, bananas, egg and vanilla: In a large mixing bowl, cream the butter at low speed using an electric mixer. Add the sugars and cream for about 1 minute. Add the mashed bananas, egg and vanilla and cream for another minute until well blended.
  2. Mix in remaining ingredients: Stir in the self-rising flour, crushed pineapple with juice, and shredded coconut until well combined. Fold in the chopped pecans.
  3. Pour batter into prepared pan and bake: Line a 9-inch loaf pan with parchment paper and spray with baking spray for easy removal. Pour in the batter and spread evenly. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before glazing.
  4. Glaze the cooled bread: Blend the cream cheese, powdered sugar, milk and vanilla until smooth. Heat in the microwave for 20-30 seconds until pourable. Let cool slightly, then drizzle over the cooled loaf. Let the glaze set for 1-2 hours before slicing.

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Expert Tips

  • For a mess-free way to mash ripe bananas, place them in a sealed zip-top bag and mash with your hands. You can break them into a few pieces first if needed. We use that same technique for the bananas in our Banana Bread Bundt Cake and Banana Pancakes with Pecans.
  • If your bananas aren't quite ripe when you're ready to bake, put them (unpeeled) on a baking sheet and bake at 300°F for 15-20 minutes until blackened. Let cool, then peel and mash.
  • Let the glazed bread sit uncovered for 1-2 hours so the glaze forms a light crust. This prevents it from being too gooey when sliced.
  • To prevent sticking, cut a piece of parchment paper the approximate length of the loaf pan with enough to hang over the edges a few inches (photo below). Lay it in the pan, pressing into the bottom. Just for extra stick-free insurance I still spray with a baking spray that has oil and flour like this one.
hummingbird bread in loaf pan
The overhanging pieces of parchment paper act as "handles" so you can easily lift the bread out of pan.

Storage Information

Hummingbird Bread can be stored at room temperature in plastic wrap or aluminum foil for up to 2 days if your house is not too hot and humid. After that, store it in the refrigerator for up to 5 days for best quality.

The bread can also be well-wrapped in plastic wrap whole or in individual slices, placed in a freezer bag, and frozen for up to 3 months.

Looking for more quick bread recipes?

  • Fresh Peach Bread Recipe
  • Buttermilk Cornbread Muffins
  • Blueberry Orange Bread
  • Sweet Potato Cornbread
  • Healthy Banana Carrot Muffins Recipe
  • Easy Cinnamon Biscuits (with only 4 ingredients)
  • Pimento Cheese Biscuits: Homemade

Recipe FAQs

The glaze only calls for 1 ounce of cream cheese. Do I have to use it?

If you don't have cream cheese and don't want to buy it for just one ounce you could increase the milk in the glaze. Add an extra teaspoon at a time until it reaches the consistency you like.

Should I drain the crushed pineapple?

No. The liquid is part of what keeps your Hummingbird Bread moist. If you love that pineapple flavor, try Homemade Pineapple Preserves or a Fresh Pineapple Mojito.

Do the bananas have to be very ripe?

Yes, you should use very ripe, or even overripe bananas. If not quite ripe the bananas won't mash smoothly and blend into the batter properly. If ready to make the bread and your bananas aren't ripe yet here are some tips.

Do I have to use self-rising flour?

We're big believers in this shortcut and use it often. But, if you don't have it on hand you can check our 3 Ingredient Biscuits post for the formula for substituting.

📖 Recipe

hummingbird bread with glaze.

Hummingbird Bread with Cream Cheese Glaze

Pam
This hummingbird loaf recipe is reminiscent of the better known southern favorite, Hummingbird Cake. It's smaller, less sweet and topped with cream cheese glaze instead of a thick coating of frosting. The banana, pineapple, coconut and pecan flavors still play prominently.
4.58 from 57 votes
Print Recipe Pin Recipe
Servings 12 people
Calories 280 kcal

Ingredients
  

For the Bread

  • ⅓ cup butter at room temperature
  • 1 egg at room temperature
  • 2 ripe bananas mashed
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1⅔ cup self rising flour
  • ½ cup coconut
  • ⅔ cup crushed pineapple not drained
  • ½ cup chopped pecans
  • 1 teaspoon vanilla

For the Cream Cheese Glaze

  • 1 ounce cream cheese at room temperature
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • ¼ teaspoon vanilla extract

Instructions
 

For the Bread

  • Cream butter at low speed of mixer.
  • Add sugars and cream about 1 minute.
  • Add bananas, egg and vanilla and cream about 1 minute.
  • Stir in flour, pineapple and coconut until well blended. Fold in pecans.
  • Pour batter in parchment paper lined 9 inch loaf pan which has been oiled and floured or sprayed with baking spray.
  • Bake at 350 degrees for 35-40 minutes or just until toothpick inserted in middle comes out clean. Cool completely before glazing.

For the Glaze

  • Blend all ingredients until smooth.
  • Heat in microwave for 20-30 seconds or until pourable.
  • Cool slightly and then drizzle over cooled bread.

Notes

  • Bread should be cooled before glazing and slicing. 

Nutrition

Calories: 280kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 30mgSodium: 57mgPotassium: 153mgFiber: 2gSugar: 27gVitamin A: 233IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!

If you're a big fan of our favorite cuisine be sure to check out Southern Food: Then and Now. It includes lots of interesting facts.

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Reader Interactions

Comments

  1. Libbylibby says

    March 14, 2023 at 6:27 pm

    5 stars
    Beautiful! Made it non dairy with Crisco no butter no other that no other alterations took about 15 minutes longer in my oven to bake. My husband says it is a keeper!

    Reply
    • Pam says

      March 15, 2023 at 4:30 pm

      Yay! Thanks so letting us know and leaving a 5 star rating, Libby!

      Reply
  2. Peg says

    May 23, 2023 at 6:17 pm

    I made this yesterday!! We LOVED it!! The only problem was my husband cut into it almost right out of the oven. I made him wait for 5-10 min to put the glaze on. But it crumbled when cut. I’m sure we were to let it cool. Lol. Next time he want me to leave off the glaze. He thinks it doesn’t need it!! But we’ll see!! It was sooo good!!!
    He happened to run across the recipe and couldn’t wait for me to make it!!

    Reply
    • Pam says

      May 24, 2023 at 3:47 pm

      So happy you loved it. Yes, Peg the recipe does say to glaze the cooled bread, but we added a note at the bottom to make it clear that the bread should be cool before glazing and slicing. We'd love it if you came back and gave us a star rating.

      Reply
      • Peg says

        May 25, 2023 at 4:40 pm

        5 stars
        We LOVE it. A great recipe!!!

      • Pam says

        May 26, 2023 at 8:01 am

        Thanks so much, Peg!

  3. Sally says

    May 24, 2023 at 11:47 am

    Absolutely wonderful!! Is that 280 calories per slice to feed 12 or 280 total to feed 12?? Asking for a friend 😉

    Reply
    • Pam says

      May 24, 2023 at 3:48 pm

      Thanks, Sally! The nutritional info is per serving.

      Reply
  4. Brenda says

    April 01, 2024 at 9:03 am

    I made this for Easter,been wanting to make this for sometime, it looked good,but I wish I didn't spend half the day making it.I was disappointed,it was like it needed more flour or something,very,very dense.

    Reply
    • Pam says

      April 02, 2024 at 3:49 pm

      So sorry you were disappointment Brenda and that it too you so long. It's always come together pretty quickly for us and turned out good.

      Reply
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