Hummingbird Bread with Cream Cheese Glaze
Hummingbird Bread is packed with bananas, pineapple and topped with a luscious vanilla bean cream cheese glaze!
I don’t know about you, but I’d never heard of hummingbird cake when I was growing up, and I feel like I missed out. Hummingbird cake is a classic southern cake that’s like carrot cake without the carrots, if that makes any sense at all.
There are no carrots whatsoever, but there’s bananas, crushed pineapple and coconut, with a classic cream cheese frosting and pecans.
This Hummingbird Bread is a healthier take on hummingbird cake without sacrificing any of the flavors.
Which means you can eat it for breakfast. 🙂
I’ve got a few other hummingbird recipes here on the site, including my Hummingbird Muffins and Hummingbird Cake. I told you I felt like I missed out growing up, so I’m desperately trying to make up for lost time!
This recipe is an adaption of my muffin recipe, with a vanilla bean cream cheese glaze as a bonus. Some bonus, right? You’re welcome. 🙂
This hummingbird bread is whole grain, but still moist as it’s packed with plenty of bananas, crushed pineapple, and Greek yogurt. Healthy doesn’t have to mean dry and cardboard-like. This is anything but!
Along with all of the other flavors, there’s another one that’s completely necessary — vanilla. I love using vanilla in my baking, and in my opinion, there’s no such thing as too much. It’s the perfect compliment to the fruit flavors, coconut, and tangy cream cheese.
As I mentioned, I added vanilla bean paste to the luscious cream cheese glaze that adorns the top of this hummingbird bread.
The vanilla bean paste gives this glaze big vanilla flavor, and I love seeing the gorgeous black speckles throughout that tangy, snow white glaze.
The thing I love most about vanilla bean paste is that it’s so easy — there’s no splitting vanilla beans, scraping out the seeds, etc. Just scoop out a teaspoon and you’re good to go.
It wouldn’t be a southern cake without pecans would it? That means we have to top our glaze with toasty, nutty pecans and our bread is complete. I tossed a few toasted coconut flakes on top, too, because you know me and my coconut.
This Hummingbird Bread is just what you need for a lighter breakfast or brunch item, and the best part is that nobody is going to know it’s healthier! It’s perfect for Easter, Mother’s Day, or any spring/summer entertaining that you might need something special for.
And be ready for the question “what’s hummingbird bread?”
Just say that It’s like carrot cake without the carrots. That’s really all they need to know. 🙂
For the bread:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup light brown sugar, packed
- 1/3 cup canola oil
- 2 large eggs
- 1 cup mashed bananas (about 2 large)
- 3/4 cup plain 2% Greek yogurt
- 1/4 cup skim milk
- 1 teaspoon pure vanilla extract
- 8 ounce can crushed pineapple, drained well
- ½ cup sweetened shredded coconut
For the glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla bean paste
- 1 1/2- 2 tablespoons nonfat milk*
- ½ cup chopped pecans
Prepare the bread:
- Preheat the oven to 350 degrees. Spray a standard loaf pan with cooking spray and set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
- In a large bowl, whisk together the brown sugar, oil, and eggs until well combined. Whisk in the bananas, yogurt, milk, and vanilla until incorporated. Fold in the crushed pineapple and coconut.
- Add the dry ingredients to the wet ingredients, stirring just until incorporated.
- Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Place on a wire rack and cool completely.
Prepare the glaze:
- Place the cream cheese and powdered sugar in a medium bowl. Beat with a handheld mixer on low speed until incorporated, then to medium high speed until smooth.
- Add the vanilla bean paste and 1 1/2 tablespoons of the milk, and beat till combined. Add the remaining 1/2 tablespoon milk if you'd like a more pourable glaze.
- Remove the bread from the pan, place on a serving plate. and spread the glaze over the top.
- Sprinkle with the toasted pecans, slice, and enjoy!
- *I used 2 tablespoons of the milk for the glaze to make it creamier.Buy pre-toasted pecan pieces, or toast your own on a rimmed baking sheet in a 350 degree oven for 8-10 minutes or until golden brown and fragrant.Leftover bread should be refrigerated covered in plastic wrap. I loved the bread heated for 15 seconds in the microwave to take the chill off.
Amount Per Serving: Calories: 408Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 51mgSodium: 311mgCarbohydrates: 56gFiber: 3gSugar: 34gProtein: 8g