Hummingbird Bread with Heavenly Cinnamon Cream Cheese Frosting
Ingredients:
3 ripe bananas, mashed
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/4 cup canola or vegetable oil
1 and 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
1/2 cup diced pineapple, patted dry
1/2 cup chopped pecans
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions:
Preheat the oven to 350°F (175°C). Grease a loaf pan with nonstick cooking spray.
In a large bowl, combine mashed bananas, sugar, brown sugar, egg, and oil until well combined. Add flour, baking powder, baking soda, and salt; mix until just incorporated. Fold in shredded coconut, diced pineapple, and chopped pecans.
Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the bread on a wire rack.
For the frosting, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and ground cinnamon; beat until creamy and well combined.
Spread the cream cheese frosting evenly over the cooled bread. Sprinkle with additional chopped pecans if desired.
Slice and serve
