(originally posted in march 2014 – updated april 2021!)
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 fun and incredibly delicious things we made. 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, but this one was worth it. Plus it was covered in a thick layer of the silkiest cream cheese frosting. It smelled amazing even when we were just mixing up the batter. 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, but that cake really left an impression on me.
Originally, I was going to make the cake again at home, 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. What can I say? When you stare at recipes all day, things just come to you.
This Hummingbird Banana Bread is super moist from two whole cups of mashed bananas. Plus, a secret ingredient. I was planning on adding some Greek yogurt to the batter and noticed at the grocery store that pineapple Greek yogurt is a thing that exists. And it’s pretty perfect in this recipe! (April 2021 update uses plain vanilla Greek yogurt.)
And we can’t forget about the cinnamon cream cheese glaze. I could just take a spoon to it. I sprinkled some toasted pecans on top and, again, even I loved them here. One thing to note about the cream cheese is that it can be hard to whisk into the other ingredients if it isn’t soft enough. You can pop it in the microwave for a few seconds if you need to softened it. Start by whisking the liquids into it, and then the powdered sugar and cinnamon. And try not to eat it all before you drizzle it on the banana bread. 😛
Hummingbird Banana Bread
Hummingbird Banana Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 8-oz plain vanilla Greek yogurt
- 2 cups mashed banana about 4 large bananas
- 1 8-oz can crushed pineapple in juice (do not drain)
- 1 cup chopped pecans
Cream Cheese Glaze:
- 2 oz cream cheese room temperature
- 1-2 tbsp milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 cup finely chopped pecans (toasted, optional)
Hummingbird Banana Bread:
- Preheat oven to 350°F and spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment, leavng a few inches of overhang on the side so it will be easy to life the banana bread out of the pan once it's done.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, and salt. Add oil, eggs, yogurt, mashed banana, and crushed pineapple. Mix on medium speed with an electric mixer until all ingredients are combined. Stir in chopped pecans.
- Pour batter into the prepared pan and bake for 45 minutes, or until set in the center and a wooden pick inserted into the center comes out clean (a few crumbs are okay). Let loaf cool in pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Glaze:
- In a small bowl, whisk together cream cheese, milk, and vanilla. Add powdered sugar and cinnamon. Whisk until powdered sugar is completely incorporated. Drizzle glaze over banana bread. Let it set up for 10 to 15 minutes, then slice and enjoy!
Ha, eating around the nuts! I’ve totally done that with some baked goods when there’s just one aspect that isn’t as stellar as the rest. This looks divine and I love the added pineapple greek yogurt. What a great idea for an extra flavour boost!
Jamie@Milk N Cookies says
I keep hearing such good things about hummingbird cake. I need to just bite the bullet and make one myself so I’ll won’t feel like I’m missing out, haha! This banana bread looks like a great new twist on hummingbird cake. I love banana bread anyway, but if it has pecans, pineapple and cream cheese, it would be so much better. I can’t wait to try this!
Chris @ Shared Appetite says
“Someone needs to candle that crap “… that made me laugh out loud! So funny. That cinnamon cream cheese glaze looks amazing!
Cate @ Chez CateyLou says
You had me at cinnamon cream cheese glaze…YUM! And your drizzle looks so perfect! What a great recipe!
Chelsea @chelseasmessyapron says
Candle idea – I would be all over that too! You should make one like you did your pretty funfetti sprinkle one! Except I guess those are two different things – making a pretty candle versus one that smells good haha. This banana bread sounds really great – the denser breads are the better in my mind! The glaze is super pretty too. Love this! Pinned 🙂
I’ve been wanting to try hummingbird cake for the longest time – I love this idea of a crossover between it and banana bread!! So so good!
Hummingbird Cake is hands down my favorite..so I’m loving this bread.. Great Idea!
Love the creativity on an old classic! The photos are awesome too!
Our wedding cake was a hummingbird cake – my introduction to this wonderful concoction. I love banana bread with lots of pecans. I’m just going to have to make this! Nice post, girl! 🙂
Jeff Branch says
Double yum – wait, make that triple yum. You should make this again! 🙂
Megan - The Emotional Baker says
What a genius loaf! I don’t think I’ve ever had a Hummingbird Cake, but I love adding new flavors to my banana bread so I’m sure I’ll love this 😉
This banana bread sounds so good – I’ve been wanting to try hummingbird cake and I love this crossover recipe. The pineapple greek yogurt is such a nice touch. Yes to the candles – I would burn them all day long too 🙂
Connie | URBAN BAKES says
This looks wonderful Beth! I love the cinnamon cream cheese glaze on top. It def caught my eye!
Thanks, Connie! The glaze is pretty tasty. 🙂
Jess @ On Sugar Mountain says
Mmmmmmm now I could use at LEAST three or four loaves of this banana bread. Some for the freezer, some for immediate shoving into my mouth, 🙂 And I LOVE that you used greek yogurt in them, Beth. I’m totally on that bandwagon and I bet it keeps this banana bread so moist!
Helen @ Scrummy Lane says
I recently added yoghurt to a banana bread and was bowled over by the difference it made, but what a fabulous idea to add flavoured yoghurt! I guess you could really go to town with that idea and add all sorts of flavours to all sorts of cakes! Anyhow, for the moment let’s just concentrate on this cake: Delicious!
Mmmmm– yum! Did you add the pineapple juice or drain it?
Hi, Linda! I used the juice. Just dumped the whole container in the batter! Enjoy!
Pamela @ Brooklyn Farm Girl says
Love the bread, love the glaze, just want to cut off a piece.. then another.. and then another. 🙂
Zainab @ Blahnik Baker says
You know I’ve never had a humming bird cake. This looks amazing!! I love the pineapple secret ingredient for extra moisture. Your pictures are stunning 🙂
Would you believe that I have a Hummingbird Cake in the oven right this very moment? It’s the first time I’ve made one and it smells wonderful. Love your Hummingbird Banana Bread! So creative to use pineapple yogurt. Pinning!
Erin | The Law Student's Wife says
I love hummingbird cake and banana bread, so I think this is an amazing idea! I’m all-in for nuts though, so I’ll take any leftovers you have around 😉
“Candle that crap” -I’m so using this expression sometime! Haha! And I love this banana bread idea! It looks so moist. Total awesomesauce! 😉 Pinned!