Hummingbird Bread with Browned Butter Cream Cheese Glaze

• Vegetarian

• Produce

  • 2 Bananas, large very ripe
  • 1 20 ounce can Pineapple in, juice

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 2 tsp Cinnamon, ground
  • 1 Glaze
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1 1/4 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 oz Cream cheese

• Liquids

  • 2 tbsp Water

Found on bakingblond.com

Description

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 tablespoons canola oil
• 1 large egg, beaten
• 1 teaspoon vanilla
• ¼ cup chopped pecans
• 2 large bananas, very ripe
• 20 ounce can crushed pineapple in juice, well-drained
• Glaze
• 2 tablespoons unsalted butter
• 2 ounces cream cheese
• ½ cup powdered sugar
• ¼ teaspoon vanilla
• 2 – 3 tablespoons water

Directions

• Preheat oven to 400°F. Coat a 9 loaf pan with baking spray.
• In large bowl combine flour, brown sugar, baking soda, salt, and cinnamon, stirring to combine. Add canola oil, egg, and 1 teaspoon vanilla, mixing until just combined. Fold in pecans, banana, and pineapple. Transfer batter to prepared loaf pan and bake in heated oven until toothpick inserted into the center of the loaf comes out clean, 50 – 60 minutes. Allow to cool 10 minutes before inverting pan onto a cooling rack.
• For the Glaze
• To brown butter for glaze, melt butter in small frying pan over low heat. Once butter has melted, begin to whisk continuously. Butter will begin to foam; start looking for browned bits and the bottom of the pan. Continue heating until butter is lightly brown in color and begins to have a nutty aroma. Remove from heat immediately and transfer to bowl to make glaze.
• In a medium bowl, combine browned butter, cream cheese, powdered sugar, and ¼ teaspoon vanilla. Mix on medium-low speed, using a handheld mixer. Add water, 1 tablespoon at a time until glaze reaches desired consistency. Spoon glaze over cooled bread, allowing glaze to drip down sides of loaf. Slice as desired.