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+ servings
overhead shot of slice of hummingbird bread on cutting board

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!

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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 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.


Serving: 1slice, Calories: 408kcal, Carbohydrates: 56g, Protein: 8g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 12g, Cholesterol: 51mg, Sodium: 311mg, Fiber: 3g, Sugar: 34g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!