Hummingbird Bread with Vanilla Bean Cream Cheese Glaze
Hummingbird Bread is packed with bananas, pineapple and topped with a luscious vanilla bean cream cheese glaze. It's a healthier take on hummingbird cake!
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!
Notes
*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.