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This hummingbird loaf cake is the perfect blend of cozy charm and subtle elegance. Dense like banana bread but with a tropical twist, it’s packed with ripe bananas, juicy pineapple, crunchy pecans, and warm notes of nutmeg and cinnamon. The rich cream cheese frosting on top adds a tangy-sweet finish that makes every slice irresistible. Whether you’re savoring it with your morning coffee or serving it up for dessert, this Southern favorite brings comfort and a little class to any moment.
Sweet fruity banana and pineapple flavors plus warm, earthy spices and crunchy nuts make this hummingbird loaf cake simply irresistible. It’s a tropical treat you’ll love.
You might also like hummingbird cupcakes, a hummingbird layer cake, hummingbird sheet cake, or Bisquick banana bread.
Why You’ll Love It
So tasty: Exotic fruity flavors, warm earthy spices, crunchy pecans, and a smooth cream cheese frosting are just some of the factors making this mouthwatering hummingbird loaf cake well worth whipping up.
Simple to make: You just need to combine the batter ingredients, bake the cake, combine the frosting ingredients and frost it.
Suitable for any occasion: Whether you find yourself in a baking mood or you’re looking for something for a special occasion, a hummingbird loaf cake is always a popular choice.
Hummingbird Loaf Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Bananas: These create a dense texture and act as a binder, similar to eggs.
Crushed pineapple: I used store-brand crushed pineapple. If you can’t find crushed pineapple, you can get canned pineapple chunks and chop them up.
Cream cheese: Use softened cream cheese, as it’s easier to blend with the butter.
Granulated sugar: To sweeten the loaf cake batter.
Powdered sugar: To sweeten the frosting.
Spices: Ground cinnamon and ground nutmeg pair well with the fruit flavors in the cake.
Baking soda: For a perfect rise.
Vanilla extract: Adds a delicate sweet flavor to the cream cheese frosting.
Pecans: To add crunch and a nutty flavor.
How to Make Hummingbird Loaf Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the batter: Whisk the flour, sugar, cinnamon, nutmeg, baking soda, and salt together. Mix banana chunks with oil and pineapple in another bowl, then add the eggs and vanilla. Combine the dry mixture with the wet ingredients and fold in the nuts.
Bake the loaf cake: Pour batter into a parchment paper lined loaf pan and bake for about an hour or until done. Remove it from the pan and cool on a wire rack.
Make the frosting: Beat the cream cheese with the butter and vanilla and add the powdered sugar gradually.
Frost the cake: Spread the cream cheese frosting over the loaf cake and sprinkle with chopped pecans.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Butter: Use salted or unsalted butter in the frosting. Salted butter can cut down some of the sweetness of the frosting. If using unsalted butter, adding a pinch of salt (⅛ teaspoon) as well to the frosting will help cut down the sweetness.
Granulated sugar: You can use brown sugar instead, or use some white and some brown in the loaf batter.
Oil: You can use vegetable oil, canola oil, olive oil, or your preferred cooking oil in this recipe.
Spiced frosting: You could make cinnamon cream cheese frosting by adding a little of this spice to the frosting.
Frosting: Use store-bought frosting to save time, or omit the frosting and enjoy the loaf on its own.
Canned crushed pineapple: If you can’t find crushed pineapple, you can get canned pineapple chunks and chop them up. Reserve about ¼ cup of juice from the can.
Chopped pecans: Substitute shredded coconut flakes or use some nuts and some coconut.
Serving Suggestions
Appetizers: Begin your meal with some grilled scallop skewers or a charred zucchini salad.
Main dishes: Serve garlic parmesan steak tortellini or chicken vesuvio with spinach artichoke stuffed mushrooms.
Desserts: Finish off with a generous slice of hummingbird loaf cake.
How to Store Hummingbird Bread
Store: Don’t leave the loaf at room temperature for longer than 2 hours. Due to the cream cheese frosting, the loaf should be stored in the refrigerator. Place the loaf whole or sliced in an airtight container and keep refrigerated for up to 5 days. Bring to room temperature for the best texture and flavor.
Freeze: This recipe can be stored in the freezer before the frosting is added. Freeze it in an airtight container and keep it in the freezer for up to 3 months.
Thaw: Thaw the loaf overnight in the refrigerator and bring it to room temperature before frosting and serving.
Top Tips
Thicker frosting: If you want a thicker frosting, add another ½ cup of powdered sugar.
Room temperature ingredients: Ensuring that all of the ingredients for the loaf are at room temperature means it will have a better rise when baked.
Don’t overmix: It’s best not to overmix the batter once the dry ingredients and wet ingredients are combined. It can affect how much the loaf rises and how dense it comes out.
Making mashed bananas: To help mash the bananas, you can use a potato masher or fork if they are too slippery for the electric mixer beaters.
Check doneness: When a toothpick inserted into the center of the cake comes out mostly clean, with just a few crumbs stuck to it, the hummingbird loaf is done.
Hummingbird Bread FAQs
Hummingbird cake originates in Jamaica where it’s called “doctor bird cake.” It became popular in the US in the 1970s, and the exotic banana and pineapple flavors are because there are plenty of these fruits in Jamaica.
That’s up to you. It’s delicious served either way!
Hummingbird Bread with Cream Cheese Recipe
Hummingbird Loaf Cake
Equipment
- Loaf Pan 1-Pound, 8 ½ x 4 ½-Inch
- Electric Mixer or Stand Mixer with Paddle Attachment
Ingredients
For the Loaf Cake:
- 2 Cups all-purpose flour, spooned and leveled, 240 grams
- ¾ Cup granulated sugar
- 1 ½ Teaspoon ground cinnamon
- 1 ½ Teaspoon baking soda
- ½ Teaspoon salt
- ½ Teaspoon ground nutmeg
- 2 ripe bananas, large
- ¼ Cup canola oil, or vegetable oil
- ¾ Cup crushed pineapple, undrained
- 2 eggs, large, at room temperature
- 1 Teaspoon vanilla extract
- ½ Cup pecans, finely chopped, plus more for garnish
For the Cream Cheese Frosting:
- 4 Ounces cream cheese, at room temperature
- 3 Tablespoons butter, at room temperature
- ½ Teaspoon vanilla extract
- 1 ½ Cups powdered sugar
Instructions
- Preheat the oven to 350°F.
- Grease an 8 ½ x 4 ½-inch loaf pan and line it with a small piece of parchment paper with an overhang on both sides. Set the pan aside.
Make the Loaf Cake Batter:
- Whisk together the flour, sugar, cinnamon, baking soda, salt, and nutmeg in a medium bowl until combined. Put to the side while you combine the fruit and wet ingredients.
- Peel the bananas, tear them into 1-inch chunks, and place them in a separate large bowl.
- Add the oil and crushed pineapple, and use an electric mixer to beat everything until smooth.
- Add the eggs one at a time and add the vanilla extract with the second egg. Mix until the eggs are just combined.
- Gradually pour the dry ingredients into the wet ingredients and mix until the batter is thick but still wet.
- Fold in the chopped pecans.
- Pour the batter into the parchment-lined loaf pan (the batter will be about an inch from the top of the pan).
- Bake the loaf for 1 hour, or until the top is brown and a toothpick inserted into the center of the loaf comes out mostly clean.
- Let the loaf rest in the pan for 10 minutes, then use parchment paper on both sides to pull the cake out and let it cool completely on a cooling rack.
Make the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese, butter, and vanilla extract together until smooth and creamy, about 3 minutes.
- Gradually add the powdered sugar, half a cup at a time, beating on low speed after each addition until incorporated.
- Increase to medium speed and beat until the frosting is light and fluffy.
Frost the Loaf Cake:
- Transfer the loaf to a small tray or plate and spread the cream cheese frosting on top of the loaf.
- Sprinkle with extra chopped pecans and serve at room temperature.
Notes
Room temperature ingredients: Ensuring that all of the ingredients for the loaf are at room temperature means it will have a better rise when baked.
Don’t overmix: It’s best not to overmix the batter once the dry ingredients and wet ingredients are combined. It can affect how much the loaf rises and how dense it comes out.
Making mashed bananas: To help mash the bananas, you can use a potato masher or fork if they are too slippery for the electric mixer beaters.
Check doneness: When a toothpick inserted into the center of the cake comes out mostly clean, with just a few crumbs stuck to it, the hummingbird loaf is done.
Nutrition
This wonderful hummingbird bread recipe is simple to prepare and bursting with the most incredible flavors, including tropical banana and sweet pineapple, warm cinnamon and nutmeg, crunchy pecans, and a tangy, sweet cream cheese icing on top. Hummingbird loaf cake is baked in a loaf pan and it’s a little like moist banana bread with added flavors.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
