Hummingbird Banana Coconut (Print Version)
# Ingredients:
→ Base Layer
01 -
3 bananas, fully ripe and mashed
02 -
55g packed brown sugar
03 -
125g white sugar
04 -
60ml vegetable or canola oil
05 -
1 egg, large
→ Dry Mix
06 -
190g plain flour
07 -
1 tsp baking soda
08 -
1 tsp baking powder
09 -
½ tsp table salt
→ Add-In Ingredients
10 -
80g fresh pineapple, diced and dried
11 -
50g shredded sweetened coconut
12 -
60g pecans, chopped
→ Topping and Frosting
13 -
115g softened cream cheese
14 -
60g softened butter
15 -
65g icing sugar
16 -
½ tsp vanilla flavor
17 -
½ tsp cinnamon powder
18 -
40g pecans, chopped, for garnish
# Instructions:
01 -
Set your oven to 175°C (350°F). Spray a standard-sized loaf tin with cooking spray to stop sticking.
02 -
Use a handheld mixer to blend the mashed bananas, sugars, egg, and oil in a big bowl until smooth and fully mixed.
03 -
Carefully stir in the flour, salt, baking soda, and baking powder until just combined. Gently fold through the coconut, pineapple chunks, and nuts.
04 -
Pour the mixture into your prepped loaf pan and bake for about 55-60 minutes. When a toothpick comes out clean from the middle, it's ready. Let it cool completely on a rack before decorating.
05 -
Mix cream cheese and butter on high until fluffy. Gradually add cinnamon, powdered sugar, and vanilla and whip until creamy.
06 -
Spread the frosting across the cool loaf. Sprinkle pecans on top for an extra crunch.
# Notes:
01 -
A sweet banana loaf with a tropical combo of pineapple, coconut, and nuts. It’s inspired by the classic hummingbird cake from the South.
02 -
Super ripe bananas with spotted skins give the best taste.
03 -
Dry the pineapple chunks thoroughly to avoid watery batter.