Hummingbird Bread with Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 1/2 cups Bananas
  • 8 oz Pineapple, with juice

• Refrigerated

  • 2 Eggs

• Baking & Spices

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

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 3/4 cup Pecan

• Dairy

  • 1 cup Butter
  • 8 oz Cream cheese

Found on alattefood.com

Description

Ingredients

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups mashed bananas (about 3-4 medium bananas)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 8 oz crushed pineapple (with juice)
• 1 cup shredded coconut, sweetened
• 1/3 cup chopped pecans
• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Directions

• Preheat oven to 350 degrees. Grease two 8x4 pans.
• In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy.
• Add in eggs and vanilla; beat until mixed.
• To the wet ingredients, sift in flour, baking soda, cinnamon and salt.
• Stir until just combined. Add in pineapple, coconut, and pecans. Mix until combined.
• Pour in mashed bananas, and mix until combined.
• Bake for 30-35 minutes, or until a cake tester comes out clean. Allow to cool.
• Beat cream cheese and butter together until combined. Add in vanilla extract; mix.
• Add in powdered sugar, and mix until well combined.
• Spread frosting over cooled breads, and sprinkle with chopped pecans.
• Enjoy!
• Store leftovers in the fridge.