From My Kitchen to Yours…
The first time I made this bread, my youngest took one bite and said, “It tastes like banana cake and vacation.” And honestly, that’s all I needed to hear. Now it’s a go-to anytime we need a little joy in loaf form.
This hummingbird bread is perfect for breakfast, but don’t be surprised if it vanishes before lunch. It’s become a Sunday ritual in our house—and maybe it will in yours, too.
Looking for inspiration? Try our Banana Nut Bread, too—another fruity, dreamy bake!
Why You’ll Love This Hummingbird Bread
A Southern Classic with a Twist
This isn’t just banana bread. The crushed pineapple, toasted pecans, and sweet coconut make it a true old-fashioned hummingbird bread—perfectly sweet, moist, and flavor-packed.
Perfect for Busy Mornings or Lazy Brunches
You can prep it in one bowl, and it keeps beautifully. I often make it the night before a big day so the kids have a tasty breakfast ready to go. And yes, the cream cheese frosting is worth waking up for.
Ingredients You’ll Need
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 salt
- 4 oz. crushed canned pineapple with juice (about ½ a standard can)
- ½ cup pecan pieces, toasted
- ¼ cup shredded sweetened coconut (optional but lovely)
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 (depending on how sweet you like it)
Optional Garnishes:
Chopped pecans, dried pineapple, shredded coconut, or edible flowers for a pretty finish.
How to Make Hummingbird Bread
Step-by-Step Instructions:
Preheat & Prep
Set your oven to 350°F. Lightly grease a 9×5-inch loaf pan or line it with parchment.
In a large bowl, mash your bananas. Stir in the butter, sugars, egg, vanilla, and cinnamon until smooth.
Dry Ingredients Go In
Sprinkle in the flour, baking powder, baking soda, and salt. Stir gently—don’t overmix!
Tropical Twist Time
Fold in the pineapple with juice, toasted pecans, and coconut (if using). Pour into your loaf pan.
Bake That Beauty
Bake for about 55–60 minutes, or until a toothpick poked in the center comes out clean. Let it cool completely before frosting.
Whip Up the Frosting
Beat together the butter and cream cheese until smooth. Add the vanilla and gradually beat in powdered sugar until fluffy.
Frost & Fancy It Up
Spread that dreamy frosting over the cooled bread. Garnish however your heart desires.
Discover great ideas like our Cinnamon Roll Recipe No Eggs for your next cozy bake.
Helpful Tips for the Best Old-Fashioned Hummingbird Bread
- Banana Ripeness is Key – Black-speckled bananas = sweet flavor and soft texture.
- Don’t Overmix – Stir until just combined. Overmixing makes the bread dense.
- Toasted Pecans? YES. – It’s a 5-minute step that adds so much flavor.
- Frosting Note – Let the bread cool completely, or the frosting will melt right off (speaking from experience!).
FAQs About Hummingbird Bread
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.
Can I freeze it?
Absolutely! Freeze slices or the whole loaf (unfrosted is best), then thaw and frost when ready to serve.
Don’t miss our Braided Chocolate Chip Brioche for another tasty breakfast treat.
Don’t miss our Hummingbird Bread from our Sister Michelle
Whether you’re enjoying it as breakfast with coffee or saving it for a sweet afternoon bite, this hummingbird bread brings cozy flavor with every bite. Go ahead—bake it, share it, and maybe even sneak that second slice.