Hummingbird Bread
from https://www.southernliving.com/

Turn the flavors of the beloved cake—pineapple, bananas, coconut, and pecans—into hummingbird bread.

The tropical, sweet flavors of banana and pineapple pair perfectly with the crunchy texture of toasted pecans. The sweet and tangy cream cheese frosting and hint of spice from the cinnamon make this hummingbird bread unlike any sweet loaf you've ever tasted.

FMM: I would not add the frosting. I think it would make it too sweet for a bread.

Hummingbird Bread:
3 very ripe bananas
1/4 cup (2 oz.) butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
4 oz. crushed canned pineapple with juice (from 1 [8 oz.] can)
1/2 cup pecan pieces, toasted
1/4 cup shredded sweetened coconut (optional)

Cream Cheese Frosting:
1/2 cup (4 oz.) butter, softened
4 oz. (1/2 [8 oz.] package) cream cheese, softened
1/2 tsp. vanilla extract
1 1/2 - 2 cups powdered sugar
Garnishes: Chopped pecans, dried pineapple, shredded coconut, or edible flowers

Prepare oven and pan:
Preheat the oven to 350°F. Spray an 8- x 4-in. loaf pan with baking spray.

Mash bananas:
Mash the bananas using a fork. You should have about 2 cups.

Prepare bread batter:
Using an electric mixer, mix the butter, granulated sugar, brown sugar, and cinnamon on low speed until everything is fully combined, about 1 minute. Add the egg and vanilla and beat just until combined. Add flour, baking powder, baking soda, and salt. Add pineapple, pecan pieces, mashed bananas, and shredded coconut (if using).

Fold gently just until combined when no large pockets of flour are visible, being careful not to overmix. Batter will be lumpy. Pour batter into prepared pan.

Bake the quick bread:
Bake for 40-45 minutes, or until a toothpick inserted in the center of the bread comes out clean. Allow to cool in pan on cooling rack for 15 minutes, then turn out of the pan and allow to cool completely, at least 1 hour.

While the bread cools, prepare frosting:
Using an electric mixer, beat 1 1/2 cups powdered sugar, butter, vanilla extract, and cream cheese together until fully combined. Gradually add the remaining 1/2 cup powdered sugar, beating until it reaches the desired consistency. If you like a thicker frosting, you will probably use the full 2 cups.

Add frosting:
Once the bread is completely cooled, spread the frosting over the top of the bread. Garnish with pecans, edible flowers, dried pineapple, or shredded coconut.

Because of the cream cheese frosting, the quick bread needs to be stored in the refrigerator. It’ll stay fresh in the refrigerator for up to five days.

Servings: 8