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This delectable riff on classic hummingbird cake is finished off with a drizzle of delicious cream cheese glaze.
"All the flavors of Hummingbird Cake —bananas, pineapple, coconut and pecans—are in this bread," Pam Brand, co-founder of food blog Biscuits and Burlap told Fox News Digital.
"Consider it a smaller, slightly less sweet version of that southern favorite. The cream cheese glaze brings to mind the traditional cake frosting, but without being overpoweringly sweet and rich."
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Get Brand's recipe below.
Take a look at this Hummingbird Cake filled with bananas, pineapple, coconut and pecans. (Pam Brand of Biscuits and Burlap)
Hummingbird Bread by Biscuits and Burlap
Makes 12 servings
Prep time: 12 minutes
Cook time: 35 minutes
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Ingredients:
For the Bread
⅓ cup butter at room temperature
1 egg at room temperature
2 ripe bananas mashed
½ cup sugar
¼ cup brown sugar
This delicious cake is filled with crushed pineapple, chopped pecans and dried pineapple which is sure to please your summer crowds. (iStock)
1⅔ cup self rising flour
½ cup shredded, dried coconut
⅔ cup crushed pineapple not drained
½ cup chopped pecans
1 teaspoon vanilla extract
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For the Cream Cheese Glaze
1 ounce cream cheese at room temperature
1 cup powdered sugar
1 tablespoon milk
¼ teaspoon vanilla extract
Directions:
This hummingbird cake has a banana batter base that is reminiscent of the classic banana bread. (iStock)
For the Bread
1. Cream butter at low speed of mixer.
2. Add sugars and cream for about 1 minute.
3. Add bananas, egg and vanilla extract and cream for about 1 minute.
4. Stir in flour, pineapple and coconut until well blended. Fold in pecans.
5. Pour batter in a parchment paper lined 9 inch loaf pan which has been oiled and floured or sprayed with baking spray.
6. Bake at 350 °F for 35–40 minutes or just until a toothpick inserted in the middle comes out clean.
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For the Glaze
1. Blend all ingredients until smooth.
2. Heat in the microwave for 20–30 seconds or until pourable.
3. Cool slightly and then drizzle over cooled bread.
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This original recipe is owned by biscuitsandburlap.com and was shared with Fox News Digital.
