Hummingbird Bread with Cream Cheese Glaze
Hummingbird Bread is packed with bananas, pineapple and topped with a luscious vanilla bean cream cheese glaze!
I’d never heard of hummingbird cake when I was growing up, and I feel like I missed out. I’ve been making up for lost time with these hummingbird cupcakes and bundt cake recipes. They are family favorites!
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 plenty of bananas, crushed pineapple and coconut, with a classic cream cheese frosting and pecans.
This Hummingbird Bread is a healthier take on one of my favorite cakes, which means you can eat it for breakfast. 🙂
This recipe is an adaption of my hummingbird muffins, with a luscious vanilla bean cream cheese glaze as a bonus. 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 also plenty of 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.
The vanilla bean paste in the glaze makes it extra special. I love seeing the gorgeous black specks.
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 how I love coconut. 🙂
This Hummingbird Bread is makes a great 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. 🙂
More bread recipes you’ll love:
- Banana bread
- Blueberry banana bread
- Gluten free banana bread
- Lemon bread by Live Well Bake Often
- Pumpkin bread
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Hummingbird Bread with Vanilla Bean Cream Cheese Glaze
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 oil
- 2 large eggs
- 1 cup mashed bananas about 2 large
- 3/4 cup plain Greek yogurt
- 1/4 cup skim milk
- 1 teaspoon pure vanilla extract
- 8 ounces 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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.