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Gluten-free Hummingbird Bread with Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 slices
Calories 369 kcal
Author Chelsea Green

Ingredients

Hummingbird Bread

  • 1/3 cup butter, softened
  • 3/4 cup brown sugar
  • 1 1/2 cup overripe banana, mashed (about 3 bananas)
  • 1 tsp vanilla
  • 2 eggs
  • 1 3/4 cup gluten-free all purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup crushed pineapple*
  • 1/3 cup pecans, finely chopped
  • 1/2 cup shredded coconut

Cream Cheese Frosting

  • 2 oz cream cheese
  • 2 tbsp butter, softened
  • 1/2 tsp vanilla
  • 1 cup powdered sugar
  • 1 tbsp pineapple juice (optional)

Instructions

Gluten-free Hummingbird Bread

  1. To begin, preheat your oven to 350. Line a loaf pan (9x5) with parchment paper, with two ends sticking out for easy removal.

  2. Put a strainer over a small bowl. Add your 1/2 cup of pineapple. Gently press it down, to remove any excess moisture. Set aside.

  3. To a large mixing bowl, add your butter and brown sugar and beat together with a mixer till creamy. Add your banana and vanilla and beat together again till combined. Add your eggs and briefly blend them in.

  4. To the same bowl, add your flour, cinnamon, baking soda and salt. Stir everything together till you have a thick quick bread batter. Add your pineapple (set the juice aside), pecans and coconut. Stir together till everything is well combined.

  5. Pour into your loaf pan in an even layer. Bake in the oven for 60-70 minutes, or till a toothpick inserted in the center comes out clean. *If the top is browning too much towards the end of the baking time, cover it lightly with tin foil.

  6. Let cool entirely before adding frosting on top.

Cream Cheese Frosting

  1. To a medium mixing bowl, add your cream cheese and beat it with a mixer till smooth. Add your butter and vanilla and beat together till smooth again. Add your powdered sugar and 1 tbsp of the pineapple juice you set aside (if you'd like). Beat again till you have a smooth and creamy frosting.

  2. Spread across the top of your cooled loaf. Slice and devour!

Recipe Notes

*If you don't have crushed pineapple, you can use pineapple chunks as well. I would recommend dicing the chunks into small bits prior to using (or the bread will be very had to cut through evenly).
**Stored in an airtight container in the fridge, this bread lasts about a week.