Southern Hummingbird Bread


  • Makes 2 regular size loafs
  • 1/2 C unsalted sweet cream butter, softened
  • 3/4 C sugar
  • 1/4 C brown sugar, packed
  • 2 large eggs
  • 2 1/2 C flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 C mashed bananas
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 8oz can crushed pineapple
  • 1 C sweetened shredded coconut
  • 1/3 C chopped pecans
  • Cream cheese frosting Ingredients
  • 1/2 C unsalted sweet cream butter, softened
  • 1 8 oz cream cheese, softened
  • 1 C powder sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3/4 C chopped pecans


Cake Directions
Preheat your oven to 350F degrees and grease your loaf pans with pam spray
In a large mixing bowl, combine the flour, baking soda, cinnamon and salt and whisk until combined
Using a standing mixer, cream the butter and sugars until creamy and fluffy
Mix in the eggs and vanilla
Gradually mix in the dry ingredients and mix until combined. Batter will start to look really dry and crumbly
Add in the pineapple, coconut and pecans and mix until combined
Add in the mashed bananas
Pour batter into loaf pans and bake for 35-40 minutes or until a toothpick or a knife comes out clean
Let sit on a wire rack to cool completely
Frosting Directions
Using a standing mixer, combine all ingredients except the pecans and mix until smooth and fluffy
Using a rubber spatula, scoop some of the cream cheese frosting onto a cooled loaf and frost
Sprinkle with some chopped pecans

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