HUMMINGBIRD BREAD WITH CINNAMON CREAM CHEESE FROSTING
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BREAD INGREDIENTS
2 cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
½ cup crushed pineapple, drained
½ cup chopped pecans
¼ cup finely chopped apples (optional, as seen in topping)
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CINNAMON CREAM CHEESE FROSTING
8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
½ tsp ground cinnamon
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TOPPING
Extra frosting (piped)
Chopped pecans
Lightly caramelized apples (diced apples sautéed in butter and brown sugar)
A dash of cinnamon for garnish
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INSTRUCTIONS
1. Make the Bread Layers
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round or square pans.
2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix eggs, oil, and vanilla. Stir in mashed bananas, crushed pineapple, and chopped pecans.
4. Combine wet and dry ingredients until just mixed—don’t overmix.
5. Divide batter evenly into prepared pans and bake for 28–32 minutes or until a toothpick comes out clean.
6. Let cakes cool completely on a wire rack.
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2. Make the Frosting
1. Beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar, vanilla, and cinnamon. Beat until fluffy and spreadable.
