Chef Noel’s Hummingbird Loaf with Cinnamon Cream Cheese Frosting
When life throws you overripe bananas you must make Banana bread. I love a good thick slice of banana bread, especially with my coffee. However, I’ve added shredded carrots, diced pineapple and coconut flakes to my banana bread recipe and turn it into a classic hummingbird loaf. This recipe is one of my favourites to make especially during the winter. I love the sweet aroma of the banana and Pineapple coming from the oven. The cinnamon cream cheese frosting takes it to another level.
- 3-4 ripe bananas
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon. vanilla extract
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon. kosher salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1/4 cup chopped walnuts, sprinkle on top
- 1/4 cup shredded carrots
- 1/4 cup chopped pineapple
- 1/4 cup coconut flakes
Cream Cheese Frosting
- 4 ounces Cream cheese
- 2 teaspoon Cinnamon
- 2 tablespoon heavy cream or milk
- 1/4 cup icing sugar
Preheat oven to 350 degrees F.
Grease a 9×5 loaf pan with butter or with nonstick spray
In a medium bowl add the flour, baking powder, baking soda, cinnamon, nutmeg and salt and whisk them together to incorporate air and put aside.
into a separate mixing bowl add banana and sugar using a potato masher or fork and mash until no large pieces remain and sugar starts to dissolve.
Gradually add beaten egg, vanilla and melted butter
slowly add dry ingredients into the banana mixture
Fold in the shredded carrots, coconut and pineapple.
Pour the mixture into the loaf pan. Bake for 45 to 55 minutes until a cake skewer inserted in the centre and comes out clean. Let cool before adding the cream cheese frosting to the top then sprinkle with walnuts.
For the Frosting
Combine all ingredients and cream until mixture is creamy.