Hummingbird Bread with Cream Cheese Frosting

Hummingbird Cake with Cream Cheese Frosting by My Utensil Crock

I may not be Southern, but I know a delectable Southern dessert when I taste one.

And that’s what we have here.

Hummingbird Cake with Cream Cheese Frosting by My Utensil Crock

I was introduced to this deliciousness shortly after college, during a visit to E(H)A in Atlanta. At that time, I liked baking but had not at all yet hit my stride. E had kitchen skills that I attributed to her Southern DNA. It doesn’t do her skills justice to say she was born with it, but my follow-the-recipe-on-the-back-of-the-cornmeal-box-cornbread, Indiana-raised young lady self had no other way to describe it. Not only could she make a 3-course snack out of the 5 ingredients that were always out in our sorority kitchen, and not only was she the only one to voice concern that the 20+ apple peels we had shoved in my sink disposal during a n0-holds-barred apple pie making session when I was in law school might expand because “apples are fibrous,” but – at 21 – she could adjust a cake recipe to a “bread” and back. Something about oil and flour. What the what? I didn’t even know that was a thing (and frankly, still don’t understand). She even knew how to make crumble topping without a recipe.

Hummingbird Cake with Cream Cheese Frosting by My Utensil CrockHummingbird Cake hit the limelight in 1978 via a submission to Southern Living magazine, and continues to draw a crowd. Variations abound, and many have put their twist on this creation. And here is mine! Well, mine influenced by E :)

Hummingbird Cake with Cream Cheese Frosting by My Utensil Crock

I call it Hummingbird Bread rather than Hummingbird Cake, because it reminds me so much of banana bread. {Also, I’m pretty sure that’s what E called it.}

And, like banana bread, it’s perfectly delightful on its own.

Hummingbird Cake with Cream Cheese Frosting by My Utensil Crock

But this Hummingbird Bread can achieve CAKE (orrrr QUASI-CAKE) status with the addition of …

Hummingbird Cake with Cream Cheese Frosting by My Utensil Crock

Cream cheese frosting.Hummingbird Cake with Cream Cheese Frosting by My Utensil Crock

If your mind is already blown, please have a seat, and add to your mental image of banana bread with frosting…

Hummingbird Cake with Cream Cheese Frosting by My Utensil CrockPineapple. I don’t know how we have made it this far without talking about the pineapple.

Hummingbird Cake with Cream Cheese Frosting by My Utensil Crock

Crushed pineapple is mixed into the batter, keeping the bread/cake very moist and sweet. Tuck a can of pineapple in your pantry for days you need a little southern charm in your life!

Hummingbird Cake with Cream Cheese Frosting by My Utensil Crock

Hummingbird Bread with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
A twist on a Southern classic. How does soft and moist banana bread with a half-cup of crushed pineapple sound? Thought so.
Author:
Recipe type: Dessert, Breads, Cakes
Serves: 9" x 5" loaf pan
Ingredients
  • 1.5 c flour
  • .5 t baking soda
  • pinch of kosher salt
  • 1 c sugar
  • .5 t cinnamon
  • 1 egg + 1 egg white (smushed up a little with a fork)
  • 6 T canola oil
  • 1 t vanilla
  • .5 c crushed pineapple, undrained
  • 1 c mashed bananas (about 2, depending on your bananas)
Cream Cheese Frosting Ingredients - optional*:
  • 1 stick unsalted butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • bag of powdered sugar
  • 1 t vanilla
Instructions
  1. Heat oven to 350.
  2. Combine the dry ingredients (flour, baking soda, salt, sugar, cinnamon) in a large bowl.
  3. Add the egg, egg white, and oil, stirring until the dry ingredients are moistened.
  4. Stir in the vanilla, pineapple, and banana, and mix until evenly incorporated.
  5. Spray and flour a 9" x 5" bread pan. {Many brands actually have a spray for this!}
  6. Spoon in the batter with a spatula, and bake at 350 degrees until the batter rises and turns golden. The pan should be just over ½ full.** Baking can take up to an hour, but check on it around 45 minutes to be sure. Very lightly press on the top - it should feel firm in the middle. If it starts to brown too much while you wait for it to cook through in the middle, take a piece of aluminum foil and lay it lightly over the top.
If making cream cheese frosting:
  1. Beat the butter and cream cheese with a hand mixer or stand mixer.
  2. Gradually sift in powdered sugar, beating as you go, until it reaches a consistency that you like.
  3. Beat in the vanilla.
  4. Wait until the Hummingbird Bread cools to frost it.
Notes
* The frosting quantity will be more than you need, but a full batch will mix more evenly than half, and I bet you will find a use for the leftovers. If you have any.

** Your batter may vary in volume a bit, depending on the size of the bananas you use, and the size of your loaf pan. If you have extra batter, you will enjoy a Hummingbird Muffin or two!

Adapted from: this recipe from E(H)A

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