Hummingbird Bread

Hummingbird bread is moist and loaded with bananas, pineapple, coconut, and pecans—basically banana bread with a tropical glow-up.

this Recipe

Here’s how it went down. I was standing in the kitchen, coffee in hand, staring at this bunch of bananas that had gone full freckle-mode. You know the ones. Soft, dark-spotted, definitely too mushy for toast but still whispering please don’t throw me away like the last time. I’d already made banana muffins that week. Twice. I couldn’t do it again. Emotionally, I just… couldn’t.

But then I remembered my Aunt Sharon’s hummingbird cake—the one she’d always bring to Easter brunch wrapped in tinfoil with a handwritten tag taped to the top. That cake? Gone within minutes. It was this perfect storm of banana, pineapple, coconut, and pecans, topped with a thick layer of cream cheese frosting you could eat with a spoon.

So I thought, why not channel that same vibe but in a no-fuss, one-pan loaf situation? You still get the magic of hummingbird cake, but without the measuring drama of layer cakes or remembering which cake plate isn’t chipped. And so, hummingbird bread was born in my kitchen that Tuesday morning. By accident. Out of banana guilt and a memory of a family gathering that smelled like cinnamon and coffee.

And you know what? I think it might be better than the cake. Or at least easier. Which, these days, is kind of the same thing.

Why You’ll Love This Hummingbird Bread Recipe?

It’s the kind of recipe that feels like a warm hug from someone who just “gets it.” You know? Like it knows your week has been a mess and your hair’s still wet from the shower because who has time to blow-dry anymore?

Let’s start with the texture: it’s super soft, like a pillow you’d nap on if it weren’t edible. The bananas bring all that natural sweetness and moisture, while the pineapple adds this mellow tang that cuts through the richness just right. Then there’s the coconut—chewy, a little sweet, and sneaky in the best way. And the pecans? Crunchy little pockets of toasty goodness.

And once that cream cheese frosting goes on top? Ohhh my. Suddenly this humble loaf becomes a full-blown event. It’s not just bread anymore. It’s the kind of treat you slice with dramatic pause, like you’re presenting a wedding cake. And maybe—maybe—you even eat it for breakfast, standing barefoot at the counter with crumbs on your shirt. I mean, who’s judging?

Ingredient Notes:

Let’s walk through the ingredients. Not the “look-how-smart-I-am” version. The “here’s what’s in my kitchen and why it matters” version:

• All-purpose flour – Regular flour. Nothing fancy. No need to get Whole Foods bougie about it.

• Baking soda & baking powder – They’re doing the heavy lifting. Literally. We want rise and a fluffy crumb.

• Salt & cinnamon – Salt balances the sweetness. Cinnamon gives it that warm, cozy flavor. Not enough to punch you in the face—just a little whisper.

• Unsalted butter – Softened, so it blends well. If you forget to take it out ahead of time (me, always), a few seconds in the microwave usually fixes it. Or melts it, but that’s fine too.

• Granulated sugar + brown sugar – Both bring sweetness, but brown sugar adds depth. A little molasses-y moment.

• Eggs – Two, and try not to drop any shell in. But if you do? No biggie. Fish it out and carry on.

• Ripe bananas – The browner, the better. If they smell like a smoothie, they’re perfect.

• Vanilla extract – A splash for balance. I eyeball it. You should too.

• Crushed pineapple (with juice!) – Don’t drain it. That liquid is liquid gold for texture.

• Sweetened shredded coconut – Adds chew and just a hint of sweetness. Totally optional, but I love it.

• Chopped pecans – The crunchy bit. Don’t like nuts? Skip ’em. I won’t fight you.

And for the frosting:

• Cream cheese + butter – Room temp so they blend nicely. Again, “room temp” is a suggestion, not a rule.

• Powdered sugar + vanilla – Mix until you get the texture you like. Some days I want it thick like frosting; other days I stop when it’s still soft and spreadable like icing. You do you.

• Extra pecans for topping – Fancy garnish? Yes. But also just more crunch.

How To Make Hummingbird Bread?

Alright. Deep breath. This looks like a lot, but it’s really just mix, pour, bake, frost, eat. That’s the flow.

Step 1: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan (or two smaller ones if you want to share… or freeze one for “later” which may be tomorrow morning). Line it with parchment if you’re feeling responsible.

Step 2: Whisk your dry ingredients together in a bowl—flour, baking soda, baking powder, salt, cinnamon. I like to do this early so I feel like I’ve accomplished something.

Step 3: Cream your butter and both sugars together in a separate bowl until it’s light and fluffy-ish. Use a mixer if you want. Or your arm and a wooden spoon if you’re feeling stubborn.

Step 4: Add in the eggs, one at a time. Then mix in those gloriously ripe mashed bananas and a splash of vanilla. If it looks weird? That’s okay. Mine always looks like something a toddler made in slime class. It’ll bake up beautifully, I promise.

Step 5: Slowly add your dry mix into the wet stuff. Stir gently. You want it just combined—not overmixed into oblivion.

Step 6: Fold in your pineapple with the juice (don’t skip it), coconut, and pecans. Stir until you’ve got a thick, dreamy batter.

Step 7: Pour it into your prepared pan and smooth the top. Then bake for 60–70 minutes. Start checking at 55 just to be safe. Your house will smell like you live inside a bakery. It’s incredible.

Step 8: Let it cool in the pan for 15 minutes before transferring to a rack. Let it cool completely if you’re frosting it. Not partially. Completely. Trust me.

Step 9: Make the frosting. Beat the cream cheese, butter, and vanilla until smooth. Add powdered sugar until it’s fluffy and spreadable. Slather it on that cooled loaf and sprinkle with pecans.

Step 10: Slice. Snack. Repeat. Maybe straight from the pan. No judgment here.

Storage Options:

If you’ve got leftovers—first of all, bravo—cover the loaf and keep it in the fridge. It’ll last about 4–5 days and honestly gets better the next day. The flavors settle in like they’ve been roommates forever. You can also freeze the unfrosted loaf—wrap it tight in plastic and foil, freeze it, then thaw overnight in the fridge when you need a little joy.

Variations and Substitutions:

• No nuts? Skip the pecans. Or swap in walnuts. Or leave them out. It’s fine.

• Not into coconut? Leave it out or replace with chopped dried pineapple or raisins (controversial, I know).

• Gluten-free? Use a 1:1 GF flour blend. I’ve done it. Tastes great.

• No pineapple? Try unsweetened applesauce. Not quite the same, but still good.

• Mini loaves or muffins? Yes! Just shorten the bake time (25–30 minutes for muffins).

What to Serve with Hummingbird Bread?

This loaf doesn’t need anything else, but here’s how I like to serve it:

• Coffee, duh. Black, iced, with oat milk—whatever makes you feel alive.

• Fruit salad. It’s like your plate is saying, “Look, I’m balanced!”

• Scrambled eggs. Salty and sweet together? Always a win.

• Whipped cream or ice cream. For when you admit it’s dessert. Or breakfast dessert. Totally a thing.

Frequently Asked Questions:

Do I really need the frosting?
No. But I mean… come on. It’s cream cheese frosting. Of course you want it.

Can I make this ahead of time?
Absolutely. It keeps really well. You could even make it the night before and frost it in the morning. Boom—instant brunch hero.

Does it actually taste like hummingbirds?
(Okay, no one’s actually asked me that. But just in case—no. No birds were harmed in the making of this loaf.)

If you make this hummingbird bread, I want to know. Seriously. Did your kids love it? Did you eat three slices alone in the kitchen at midnight? Did you riff on it with macadamia nuts or sneak in some chocolate chips (honestly, genius)?

Tag me, email me, or just yell into the void—I’m always up for a good baking story.

And hey—thanks for being here. Can’t wait to hear what you think.

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Hummingbird Bread

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

This moist and flavorful hummingbird bread is made with bananas, crushed pineapple, shredded coconut, and pecans, then topped with a rich cream cheese frosting.

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12 Servings

Ingredients

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For the Bread:

• 2½ cups 300g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup 113g unsalted butter, softened
• ½ cup 100g granulated sugar
• ½ cup 110g brown sugar, packed
• 2 large eggs
• 1½ cups mashed ripe bananas approximately 3–4 medium bananas
• 1 teaspoon vanilla extract
• 1 can 8 oz / 227g crushed pineapple with juice
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans

For the Cream Cheese Frosting:

• 8 oz 226g cream cheese, softened
• ½ cup 113g unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup 120g powdered sugar
• ½ cup chopped pecans for garnish

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Instructions

 

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or two 8×4-inch pans) and line with parchment paper, leaving an overhang for easy removal. Set aside.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.
3. Cream the butter and sugars: In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Incorporate the wet ingredients: Add the eggs, one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until thoroughly combined.
5. Combine dry and wet ingredients: Gradually stir the dry mixture into the wet ingredients. Mix until just incorporated; do not overmix.
6. Add the mix-ins: Gently fold in the crushed pineapple (with its juice), shredded coconut, and chopped pecans until evenly distributed.
7. Transfer and bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent lightly with foil during the last 15 minutes of baking.
8. Cool the bread: Allow the bread to cool in the pan for 15 minutes. Then carefully lift it out using the parchment overhang and place on a wire rack to cool completely before frosting.
9. Prepare the frosting: In a medium bowl, beat the softened cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and continue to beat until light and creamy.
10. Frost and garnish: Once the bread is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with the remaining chopped pecans for garnish. Slice and serve.

Notes

To make this hummingbird bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Ensure the baking powder, baking soda, and other ingredients (such as the shredded coconut and powdered sugar) are certified gluten-free to avoid cross-contamination. The texture may be slightly softer but remains moist and flavorful.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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