Hummingbird Bread with Cream Cheese Frosting, Toasted Coconut Chips & Honey Drizzle has become one of my favorite quick breads to bake in early spring when I’m longing for a tropical note in the city. I remember one chilly New York Sunday morning, when I walked past a bakery on the Upper West Side and caught a whiff of banana-pineapple cake. It reminded me of sunshine even in February. That spark inspired me to develop a loaf version — moist, sweet, with warm spice and an extra crunchy coconut topping. It’s become a staple in my kitchen. Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.
From that moment, I refined the flavors until the toasted coconut chips and honey drizzle added that “wow” factor without overwhelming the classic banana-pineapple-pecan base of a hummingbird loaf.
Table of Contents
What Makes This Hummingbird Bread So Special
1. Origins & Flavor Profile
The classic Hummingbird Cake came from Jamaica and became popular in the American South. It’s known for the rich blend of banana, crushed pineapple, pecans, shredded coconut, warm spice, and a cream cheese frosting. This bread version gives you all those cozy, tropical flavors — but in loaf form.
Hummingbird Bread tastes like banana bread meets pineapple-spice cake. It’s sweet and tender, with chew from coconut + pecans, and a tangy finish from cream cheese frosting, plus toasted coconut chips and honey drizzle for extra texture and shine.
2. Why You’ll Love This Version
- The toasted coconut chips add a crisp, golden texture on top — not something every hummingbird recipe has.
- Honey drizzle gives a glossy finish that offsets the tang of the frosting.
- It’s loaf-style (quick bread), so easier to slice and serve than layer cake.
- Perfect for brunch trays, hostess gifts, or cozy afternoons with coffee.
If you’re looking for more loaf-style sweets, you might enjoy our other quick breads recipes linked here.
Ingredient Details & Substitutions
Here’s a deeper look at what goes into this loaf, and how you might adapt it to your needs:
- Bananas & Pineapple: Mashed ripe bananas bring natural sweetness and moisture; crushed pineapple adds tropical tang and helps keep the crumb moist.
- Shredded Coconut & Toasted Coconut Chips: The shredded coconut inside the loaf gives chewy texture; the toasted coconut chips on top add crunch and visual appeal.
- Pecans: Adds nutty crunch. If you prefer walnuts, you can swap in equal quantity.
- Oil & Eggs: Keeps the batter rich yet tender. You could try coconut oil if you prefer.
- Spices: Cinnamon balances fruit sweetness; you could optionally add a pinch of nutmeg.
- Cream Cheese Frosting: Classic tangy and creamy contrast to the sweet bread. Make sure the cream cheese and butter are at room temperature for smooth texture.
- Honey Drizzle: A dab of real honey gives that finishing touch — enhances aroma and makes the loaf look irresistible.
Substitutions
- To make this loaf gluten-free, use 1:1 gluten-free baking flour.
- To reduce sugar slightly, you could lower one of the sugar types (e.g. reduce granulated sugar by 10%) and monitor texture.
- For dairy-free frosting, substitute with vegan cream cheese + plant-based butter.
Instructions & Baking Tips
Follow these steps to bake your tropical hummingbird loaf:
- Preheat & Prep
- Preheat oven to 350°F (175°C)
- Line a 9×5-inch loaf pan with parchment & grease sides.
- Mix Dry Ingredients
- Whisk together flour, baking soda, salt, cinnamon, and both sugars (brown + granulated).
- Mix Wet Ingredients
- In another bowl, combine mashed bananas, drained crushed pineapple, oil, eggs, vanilla, shredded coconut, chopped pecans.
- Combine Wet + Dry
- Gently fold dry mix into wet until just combined. Avoid overmixing for a tender crumb.
- Bake
- Pour batter into loaf pan; smooth top.
- Bake for about 55–65 minutes.
- To test doneness, insert a toothpick into center — if it comes out clean (or with just a few moist crumbs), it’s done. If the top is browning too quickly, you can tent with foil in the last 10 minutes.
- Cool & Frost
- Let loaf cool completely in pan or on rack.
- Meanwhile, beat softened cream cheese and butter until smooth, add powdered sugar, vanilla, pinch salt. Frost the cooled loaf evenly.
- Finish & Garnish
- Sprinkle toasted coconut chips + chopped pecans on top of frosting.
- Drizzle honey in a thin stream over the top.
- Let it set for a few minutes before slicing.
If you’re looking for more loaf-style sweets, you might enjoy our other quick breads ideas recipes linked here.
Serving Tip: For best texture and clean slicing, chill slightly after frosting or serve at room temperature.
Nutrition & Serving Suggestions
Here’s an estimate for each slice:
- Calories: ~410 kcal per serving
- Servings: ~10 slices
- Rich in carbs & fat (because of pecans, coconut, oil), with moderate protein from eggs and cream cheese frosting.
You can enjoy this loaf with a cup of strong coffee, black tea, or even a fruity tea like hibiscus. It also works beautifully for brunch boards or as a snack with fruit.
Storage Tips:
- Store covered at room temperature up to 2 days.
- Refrigerate shorter leftovers (next-day) to keep the frosting firm.
- Slice and wrap individual pieces if you want to freeze portions (freeze up to 1 month).
Tips, Variations & Troubleshooting
- If your loaf ends up too dense, make sure bananas are very ripe and measured accurately.
- If frosting seems runny, chill a bit before spreading.
- Want to turn this into muffins? Use the same batter in lined muffin tins (reduce bake time to ~20-25 min).
- For extra flavor, you can fold in shredded coconut inside the loaf (beyond the recipe amount) or add a pinch of nutmeg.
- For nut-free variation — omit pecans, replace with seeds like sunflower or pumpkin seeds.
FAQs
Can I make this bread ahead?
A: Yes — you can bake one day ahead, frost it the next morning. Store covered to prevent frosting crusting.
Can I reduce the sugar without ruining texture?
A: Slightly — you could lower up to ~10% of granulated sugar. Expect minor change in sweetness, but texture should hold if batter is moist.
Gluten-free version possible?
A: Absolutely. Use a gluten-free 1:1 flour blend. Bake as usual, check doneness early.
How do I toast coconut chips?
A: Spread chips on a baking sheet at 325°F for ~5-7 minutes or until light golden — watch carefully so they don’t burn.
Can I use full-fat butter vs margarine?
A: Yes, pure butter gives best flavor for frosting. Margarine/plant-based butter works too, but flavor may differ slightly.
Irresistible Hummingbird Bread with Coconut & Honey Drizzle
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
Description
This tropical-inspired Hummingbird Bread combines ripe bananas, crushed pineapple, and toasted coconut in a soft, moist loaf topped with creamy frosting, crunchy coconut chips, and a golden honey drizzle. Perfect for brunch, gifting, or cozy coffee moments.
Ingredients
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ cup mashed ripe bananas (about 2 medium)
- ½ cup crushed pineapple, drained
- ½ cup shredded coconut
- ½ cup chopped pecans
- ¾ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Topping:
- ½ cup toasted coconut chips
- 2 tablespoons chopped pecans
- 1 tablespoon honey, for drizzling
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and both sugars.
- Mix Wet Ingredients: In another bowl, combine mashed bananas, drained pineapple, shredded coconut, pecans, oil, eggs, and vanilla.
- Combine: Gently fold wet mixture into dry until just combined. Do not overmix.
- Bake: Pour batter into the prepared loaf pan. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool completely before frosting.
- Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
- Assemble: Spread frosting over cooled loaf. Top with toasted coconut chips and pecans. Drizzle honey over top before serving.
Notes
Use extra-ripe bananas for the sweetest, moistest texture.
For clean slices, chill loaf slightly before cutting.
Toast coconut chips in the oven at 325°F for 5–7 minutes for maximum crunch.
Store covered at room temp up to 2 days or refrigerate for longer freshness.
For a lighter version, replace half the oil with unsweetened applesauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Quick Bread
- Cuisine: American, Tropical Fusion
Conclusion
This Hummingbird Bread with Cream Cheese Frosting, Toasted Coconut Chips & Honey Drizzle brings island-inspired flavor to your kitchen banana, pineapple, toasted coconut, pecans, plus creamy tangy frosting with honey sparkle. It’s perfect for brunch, gifting, or simply treating yourself. Give it a try, and slice it thick with your morning coffee.
If you’re looking for more loaf-style sweets, you might enjoy our other quick breads linked here.
