HOW TO MAKE HUMMINGBIRD BREAD
Hummingbird Bread is a tasty treat that is prepared by combining mashed bananas, crushed pineapple, shredded coconut, and chopped pecans, and then topping it with a cinnamon cream cheese frosting. This classic dish from the South is certain to become your all-time favorite sweet since it has so many mouthwatering ingredients.
This is not, by any means, something that birds would eat. Jamaica is the birthplace of the dessert known as Hummingbird cake, which gets its name from the island’s emblematic bird. The recipe for it, along with many other traditional Jamaican delicacies, was given to the United States in the late 1970s as part of an effort to promote tourism in Jamaica. Because it is infused with tastes that are characteristic of the island, it is not surprising that it gained popularity so rapidly and that it continues to do so.
The recipe for the cake that started it all has become one of the most often searched after. In addition, the original Hummingbird Bread is replicated in my version of Hummingbird Bread, which has fewer calories and less fat than the original, and it is prepared in a loaf pan, which makes the preparation process much simpler.
What I really like about this dish is how easy it is to prepare in advance. It is possible to prepare Hummingbird Bread up to three days in advance and store it in the refrigerator with good results; also, the bread requires far less space than a whole cake would.
It is important to note that I did modify one of the flavors from the original recipe to get the desired tropical taste. I was able to intensify the tropical taste in my Hummingbird Bread recipe by adding sweetened coconut flakes. The result was delicious.
THE INGREDIENTS LIST:
Mashed bananas; I used 3 ripe.
100 grams.Of granulated sugar.
50 grams.Of brown sugar.
1 large butane egg.
¼ Cup.Of vegetable oil.
1 ½ Cups.Of flour.
1 Tsp.Of baking powder.
1 Tsp.Of baking soda.
½ Tsp.Of salt.
½ Cup.Of sweetened shredded coconut.
½ Cup.Of diced pineapple.
½ Cup.Of chopped pecans.
FOR THE CREAM CHEESE FROSTING; I USED:
4-oz.Of softened cream cheese.
¼ Cup.Of softened butter.
½ Cup.Of powdered sugar.
½ Tsp.Of vanilla.
½ Tsp.Of ground cinnamon.
⅓ Cup.Of chopped pecans.
Turn the oven temperature up to 350 degrees. Spray a loaf pan with cooking spray that prevents sticking and put it aside.
Combine the mashed banana, sugar, egg, and oil in a large mixing basin. Mix until well combined. Mix with a hand-held mixer until everything is well incorporated.
After adding the flour, baking powder, baking soda, and salt, mix everything together until it is completely incorporated. Mix in the shredded coconut, chopped pineapple, and chopped pecans until well combined.
Bake for 55–60 minutes, or until a toothpick inserted in the center of the loaf comes out clean, after pouring the mixture into the prepared loaf pan.
Before applying the icing, let the baked good thoroughly cool on a wire baking rack.
To prepare the frosting, combine the cream cheese and butter in a mixing bowl and whisk until frothy.
After adding the powdered sugar, vanilla extract, and cinnamon, continue beating the mixture until everything is incorporated.
Spread in an equal layer all over the top of the loaf once it has cooled, then top with chopped pecans.
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