Hummingbird Bread with Cream Cheese Frosting

Hello all– How’s your weekend going??  I’m excited to say today is the first day in over a month that there is not a thing on our calendar!!  Larry headed over to Cal State for their tomato plant sale this morning and I’m going to dig into some heavy duty trip planning for our travels to Vancouver & Seattle in a couple weeks.  I may spend the whole day here on our couch!  So happy for the lazy quiet.

And I wanted to send out this recipe too for you all–  a southern specialty– a quick bread version of Hummingbird Cake.  Dense moist and flavorful from bananas, crushed pineapple, coconut and pecans!!  So many goodies tucked inside this sweet bread!

HUMMINGBIRD BREAD SITH CREAM CHEESE FROSTING

Bread:
4 bananas, smashed
1/2 cup canola oil
1 cup white sugar
1/2 cup brown sugar
2 eggs
2  1/2 flour
1  1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
8 oz. crushed pineapple, with the juice
1 cup coconut
1/2 cup pecans, chopped

Frosting:
4 oz. cream cheese
1/4 cup butter (1/2 stick)
2 cups powdered sugar
1/2 tsp. vanilla
2 to 3 tab. milk
1/2 cup pecans, chopped

In a large mixing bowl, smash the bananas with a fork.  Then stir in the oil, white sugar, brown sugar and eggs.  Next stir in the flour, baking powder and salt.  Finally stir in the vanilla, cinnamon pineapple, coconut and pecans.

Spoon the thick batter into two standard loaf pans (8″ x 4″) that have been sprayed with cooking spray.  Pop them into a 350 degree oven for 35 to 45 minutes until they are cooked through (test with a sharp knife to see if it comes out dry).  Let the bread cool before you add the frosting.

To make the frosting, use an electric mixer to beat together the butter, cream cheese, vanilla and powdered sugar.  Then add the milk 1 tablespoon at a time until it is the consistency that you like.

Drizzle the frosting over the cooled bread and sprinkle on the pecans.  Done. And delicious!

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