Hummingbird Banana Bread

Hummingbird Banana Bread - hummingbird cake + banana bread crossover!

A couple of weeks ago, I got the opportunity to help out in the video studio at work. You may remember my weekend things post where I shared some photos of the stuff that was made that day. One of them was a hummingbird cake, and I literally cannot explain to you how amazing it was. Typically I don’t like cakes and baked goods with nuts in them. This cake was full of chopped pecans, and I actually took the time to eat around all of them because the cake was that good. Plus it was covered in a thick layer of the silkiest cream cheese frosting. Ugh. The whole thing completely changed my mind about hummingbird cake.

Even when we were just mixing up the batter, it smelled incredible. Bananas, pineapple, and cinnamon? Someone needs to candle that crap because it’s possibly the best smell in the history of things that smell good. I would burn that candle all day, everyday.

I don’t know if you can tell or not, but I’m really obsessed with that hummingbird cake, haha.

Hummingbird Banana Bread - hummingbird cake + banana bread crossover!

Originally, I was just going to make the cake again at home without pecans in the batter, but I got to thinking. Hummingbird cakes have bananas in them. And banana breads have bananas in them…

I have really profound and complex thoughts sometimes, y’all. πŸ˜‰ What can I say? When you stare at recipes all day, things just come to you.

Hummingbird Banana Bread - hummingbird cake + banana bread crossover!

This banana bread is a little denser than most recipes, so it’s got more of a pound cake-like texture. But it’s super moist from two whole cups of mashed bananas.Β Plus, a secret ingredient. I was planning on adding some Greek yogurt to the batter, so when I saw Chobani on sale at the grocery store I was all over that. And you know what they had? One pineapple Greek yogurt. It was the only pineapple one left. Perfect!

You can use regular or vanilla Greek yogurt in this recipe if you can’t find the pineapple flavor, but I highly suggest it.

(Also another candle that could be a thing. If Chobani came out with a pineapple candle, I would totally buy it.)


And we can’t forget about the cinnamon cream cheese glaze. I could just take a spoon to it. I sprinkled some chopped pecans on top because I really wanted to include all of the elements that are in a classic hummingbird cake. If you like pecans, you should totally add some to the batter, and I’ve included that measurement in the recipe below.

Hummingbird Banana Bread

Yield: one loaf


    hummingbird banana bread:
  • 3/4 cups granulated sugar
  • 1/4 cup butter, room temp
  • 2 eggs
  • 2 cups mashed ripe bananas (2 cups of sliced bananas, then mashed)
  • 1 6oz Greek yogurt (I used Chiobani's pineapple!)
  • 1 8oz crushed pineapple
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 2 cups all purpose flour
  • 3/4 cup chopped pecans (optional)
  • cinnamon cream cheese glaze:
  • 2oz cream cheese, room temp
  • 4 tbsp heavy cream or milk
  • 1/2 tsp ground cinnamon
  • 1/2 cup powdered sugar
  • 1/2 cup chopped pecans


    hummingbird banana bread:
  1. Preheat oven to 350 degrees and line a 9x5 loaf pan with foil. Spray with nonstick spray.
  2. In a large bowl with a handheld mixer, cream butter and sugar until combined and fluffy.
  3. Add eggs and mix well.
  4. Add the mashed bananas, yogurt, and crushed pineapple. Mix until just incorporated.
  5. Next, add the cinnamon, baking soda, and half of the flour. Mix until just combined. Repeat with the second half of the flour.
  6. Stir in chopped pecans if you want to include them.
  7. Pour batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick/wooden pick inserted into the center comes out clean.
  8. creamy cheese glaze:
  9. Cream the cream cheese with a handheld mixer on medium speed until smooth and there are no lumps.
  10. Add heavy cream, cinnamon, and powdered sugar. Mix on low speed until just incorporated, then mix on medium speed until completely combined.
  11. Use a spoon or a squeeze bottle to drizzle cream cheese glaze over the bread. (Best is bread is just slightly warm.)
  12. Sprinkle with chopped pecans.
  13. Serve!

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

One of my new life goals is to create a line of food-scented candles. It would definitely include Hummingbird Cake, and the rest would probably involve toasted marshmallows, cinnamon rolls, and peanut butter cups.

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