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.
Jump to:
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.
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.
How to Make Hummingbird Bread
- 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.
- 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.
- 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.
- 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.
This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission. It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.
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.
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
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.
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.
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.
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 Cream Cheese Glaze
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
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.
Sweet Breads
- Cinnamon Scones
- Healthy Banana Carrot Muffins Recipe
- Hummingbird Muffins
- Cranberry Orange Scones (5 ingredients)
- Easy Cinnamon Biscuits (with only 4 ingredients)
- Brioche French Toast Casserole
- Easy Sourdough French Toast
- Fresh Peach Bread Recipe
If you make any of our recipes we'd love for you to leave us a comment and star rating. If you're into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Wanda says
I've never heard of hummingbird bread! Can't wait to try this recipe!
Pam says
Hope you love it like we do!
Michelle says
Love hummingbird bread, but the addition of the cream cheese frosting really takes it to a new level! Yum!
Pam says
Thanks, Michelle. It's really just a light glaze.
Claudia Lamascolo says
We are huge fans of the cake and the bread was so easy and moist we just loved it that frosting was the perfect added flavors the whole bread is a winner for sure!
Pam says
Thanks Claudia!
Michelle says
So yummy! I love that you made it in a loaf and that glaze is 😍😍😍
Pam says
Thanks so much, Michelle!
Daryl says
What size loaf pan? 8” or 9”?
I’m making this tomorrow!
Pam says
Hi Daryl, We use a 9 inch loaf pan for this recipe.
Daryl says
Thanks!
Beth says
This bread looks so delicious and so yummy. Everyone is going to love this recipe especially my husband. I can't wait to make this later this week! Excited to give this a try!
Pam says
I'm positive you'll love it!
Jane says
Can I leave the coconut out?
Pam says
I think that would be fine, Jane.
Theresa p says
When do you add the pecans?
Pam says
Theresa, They are the last ingredient to be added. Fold them in after the pineapple and coconut. Thanks for the heads up that we missed that. The recipe has been modified now.
Heather says
I'm not a huge fan of thick frosting and this glaze sounds absolutely delightful! And I love that it is small enough to enjoy with just the family.
Pam says
Exactly! Thanks, Heather!
Claudia Lamascolo says
I actually made this twice now its super moist and did it in a cupcake tin perfect!
Amanda Dixon says
This bread was beyond delicious! It was so moist, and the pineapple and coconut flavors turned out beautifully.
Anjali says
Love this twist on a traditional hummingbird cake! It was easy to make, perfectly sweet, moist and delicious!
Beth says
Just absolutely delicious and so yummy! Flavors are well combined and so addicting. My hubby and I loved this, and I'll definitely be making this again soon!
CrystaL says
I made the bread and it was delicious. The only thing was that it was super crumbly when cutting. Any tips to rectify?
Thanks!
Pam says
Thanks Crystal. I don't recall having that issue but we cut it in pretty big slices:) Maybe if you chill it...
Crystal says
Thanks will try that next time!
Lorna says
Turned out great! Moist and the flavors are wonderful!
Pam says
Thank you, Lorna!
Rakhi says
Hii any substitute for eggs
Pam says
Sorry, but we have never tested using an egg substitute.