Tropical Hummingbird Bread

You're in for a treat with this fruity, fluffy hummingbird bread loaded up with pineapple, banana, and coconut in every bite. It bakes up rich and tender, then gets dressed with a creamy, cinnamon-spiked cream cheese topping. This one got its start in the South, and it's my top pick when I want to turn sad-looking bananas into a loaf everyone raves about.

My first crack at this was for a family party, mainly because I had a mountain of spotty bananas. My sister-in-law asked for the instructions before she’d even finished her piece. Now this bread is our family’s special choice for birthdays and get-togethers.

Irresistible Ingredients

• Chopped pecans: Add a nutty punch and nice crunch that keeps things interesting
• Cream cheese cinnamon frosting: Changes things up from simple bread to a full-on treat
• Shredded coconut: Gives the loaf a tropical lift and adds some chew
• Bananas, ripe: Bring all the sweetness and make the loaf super moist
• Pineapple chunks: Drop little hits of juicy flavor throughout

Simple Step Guide

Finish and add toppings:

Smooth the cream cheese icing over the cool loaf and sprinkle on more pecans, patting them gently. Let it chill for a half hour if you can wait, so everything comes together before you slice.

Get your frosting ready:

Beat softened cream cheese and butter until super fluffy and light. Then, toss in powdered sugar, cinnamon, and vanilla. Mix until it’s easy to spread. The cinnamon brings all the flavors together perfectly.

Bake it up:

Scrape batter into your loaf pan and flatten out the top. Bake 55-60 minutes. You’re good if a toothpick poked in the middle comes out with a crumb or two, not wet batter. Cool for 10 minutes, then turn out to finish cooling on a rack.

Add extras:

Toss in the coconut, pineapple (make sure it's well drained and blotted dry), and pecans—fold them in gently about a dozen turns so everything’s evenly mixed.

Mix in the dry stuff:

Dump flour, baking soda, baking powder, and salt into the wet mix. Go slowly and mix just until everything's nearly combined—don’t overdo it or it’ll get tough. You want a thick but pourable mix.

Stir together the wet ingredients:

Mash bananas, white sugar, brown sugar, eggs, and oil in a big bowl. Whip it up with a hand mixer till it’s smooth (about two minutes). The brown sugar keeps things moist and adds a caramel flavor.

Start with the basics:

Fire up your oven to 350 degrees F. Spray your loaf pan really well, especially into the corners, so the bread comes out easily later.

Pin it

When I first took this loaf to my mother-in-law, she said it tasted like a dessert her grandma made. We dug out her old recipe cards and found a scribbled version from decades ago. Now, this loaf's a little piece of family tradition for us—food that ties us together.

How to Store It

If you keep it in a sealed container, this hummingbird bread stays soft for two days on your counter. Stick it in the fridge for up to five days for longer freshness. The creamy topping means you’ll want to chill it after day two. I slice it up and stick parchment between the pieces so you can grab just one any time you want.

Switch Things Up

Missing something? No sweat. You can swap mashed applesauce for oil if you want it lighter. Got walnuts? Use them instead of pecans. Coconut cream mixed with a squeeze of lemon works if you can’t do dairy. Totally fine to use canned crushed pineapple if you don’t have chunks.

Fun Ways to Serve

This is awesome just plain, but it's next-level if you warm it up and add a scoop of vanilla ice cream or a whipped cream cloud. If you’re serving brunch, pair it with tropical fruits and hot coffee. I like to cube it up for a dessert board so guests can try a bunch of goodies.

Story Behind Hummingbird Bread

This sweet treat first showed up in 1960s Jamaica as Doctor Bird Cake after the island’s hummingbird, then made its way to the Southern US where it became potluck royalty. Over time, folks tweaked the cake into easier versions like this bread. The name comes from its nectar-sweet taste that draws people in like hummingbirds to flowers.

Pin it

Frequently Asked Questions

→ Why is Hummingbird Bread so special?

This bread mixes bananas, pineapple, coconut, and pecans into one deliciously moist loaf. The cinnamon cream cheese frosting on top makes it extra sweet and unique.

→ Do I have to add the frosting?

Nope! The bread is naturally sweet and moist, so it tastes amazing on its own. Skip the frosting if you want something less sugary for breakfast.

→ How do I store this bread?

Since it has cream cheese frosting, keep it in the fridge inside an airtight container for up to 5 days. You can also freeze the unfrosted loaf for three months if you'd like.

→ Why is drying the pineapple important?

Too much moisture from the pineapple could mess up the texture of your loaf. Patting it dry keeps the bread from turning soggy while keeping the fruit flavors intact.

→ Can I swap the pecans for something else?

Sure! Walnuts or macadamia nuts work great. You can even skip the nuts entirely to make a nut-free version of this bread.

→ Where does Hummingbird Bread come from?

This loaf draws inspiration from Hummingbird Cake, a Southern classic that originally came from Jamaica. It's named after its sweet mix of pineapple, bananas, and warm spices!