Can I use fresh pineapple instead of canned?

You sure can! Just make sure to finely chop and include some juice. Canned is quicker and easier for busy mornings, though.

Is the coconut necessary?

Nope—it’s totally optional. It adds texture and sweetness, but the bread is delicious without it too.

How should I store leftovers?

Wrap the bread in plastic wrap or store it in an airtight container. It’ll keep on the counter for up to 3 days or in the fridge for up to 5.

Absolutely! Freeze slices or the whole loaf (unfrosted is best), then thaw and frost when ready to serve.

The Best Hummingbird Bread Recipe:3 Secrets You Need to Know

Description

This old-fashioned Hummingbird Bread is a tender, moist, tropical twist on classic banana bread—packed with ripe bananas, crushed pineapple, toasted pecans, and coconut. Topped with a dreamy cream cheese frosting, it’s perfect for cozy brunches, Sunday rituals, or a slice of joy anytime. Easy one-bowl prep makes it ideal for busy mornings or lazy weekends.

Ingredients

Scale

For the Bread:

3 very ripe bananas

¼ cup (2 oz.) butter, softened

¼ cup granulated sugar

¼ cup packed light brown sugar

1 large egg

½ tsp vanilla extract

¼ tsp ground cinnamon

1½ cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

Pinch of salt

4 oz crushed canned pineapple with juice (about ½ a standard can)

½ cup pecan pieces, toasted

¼ cup shredded sweetened coconut (optional)

For the Cream Cheese Frosting:

½ cup (4 oz.) butter, softened

4 oz cream cheese, softened

½ tsp vanilla extract

1½–2 cups powdered sugar (adjust for desired sweetness)

Optional Garnishes:

Chopped pecans

Dried pineapple pieces

Shredded coconut

Edible flowers

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.

Mix Wet Ingredients: In a large bowl, mash the bananas. Stir in the butter, both sugars, egg, vanilla extract, and cinnamon until well combined.

Add Dry Ingredients: Sprinkle in the flour, baking powder, baking soda, and salt. Gently mix until just combined—do not overmix.

Add the Mix-Ins: Fold in the crushed pineapple (with juice), toasted pecans, and coconut (if using).

Bake: Pour the batter into the prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Allow the bread to cool completely in the pan before removing and frosting.

Make the Frosting: In a bowl, beat together softened butter and cream cheese until smooth. Add vanilla, then gradually beat in powdered sugar until light and fluffy.

Frost & Decorate: Spread the frosting over the cooled bread. Garnish with your favorite toppings, like chopped pecans or dried pineapple.

Notes

Use very ripe bananas with lots of black spots for maximum flavor.

Don’t skip toasting the pecans—it deepens the nutty flavor.

The coconut is optional but adds wonderful texture and tropical flair.

Let the bread cool completely before frosting to avoid melting.

Store in an airtight container on the counter for up to 3 days or in the fridge for 5. Freeze (unfrosted) for longer storage.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Brunch, Dessert
Method: Bake
Cuisine: Southern American

Nutrition

Serving Size: 1 loaf (approximately 8–10 slices)
Calories: 320
Sugar: 22g
Sodium: 160mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg

Keywords: Hummingbird Bread