Can we take a moment to acknowledge the fact that it is Spring and it snowed in Washington today? So. Uncool. But they don’t call the weather in the PNW bipolar for nothing – there’s still hope for sunshine this weekend, I guess! Haha
It’s been one week since I spent 3 (12 hour) days moving my website from Wix to WordPress. It was frightening, exciting, and EXHAUSTING. Frightening because everything was new to me and I was afraid I would lose all of the content I’ve created over the last 6+ months. Exciting because I knew Wix wasn’t the right place for my website and WordPress was going to be a way better fit for moorenourished.com. Exhausting because there was so much to learn, so much to do, and I wanted to do it in one weekend. Needless to say, I felt a little burnt out and the last thing I felt like doing all week was staring at a computer screen. But, after a few days off I’m back at it and stoked because this recipe is one of my FAVORITES.
I know carrot cake is like the queen of Spring recipes. It’s my favorite cake so I totally get it! BUT, hummingbird cake is a very close second. Don’t know what hummingbird cake is? It’s basically a blend of banana, pineapple, and spice. It screams of Spring flavor and is the perfect solution for Easter dessert for anyone who doesn’t like carrot cake. But, like…who doesn’t love carrot cake??
I decided to replicate the flavors of hummingbird cake but in a quick bread form. I’m not gonna lie, the first attempt at making this bread I added way too many wet ingredients and not enough dry. It was a sloppy mess that wouldn’t bake all the way through, although the crispy edges on top were delicious so at least I knew the flavor was on point! I nixed the applesauce and coconut butter, and reduced the amount of pineapple. Voila! Delicious hummingbird perfection.
Although my first attempt was a bust, I did have some leftover batter that I put in a mini muffin tin and the muffins actually came out really good! I retested the recipe and used a standard muffin tin and was so happy with the way the muffins came out! Just reduce the time in the oven to 35-40 minutes. Makes 18 muffins.
The Coconut Cream Frosting…
I believe one of the most important parts to a good carrot cake or hummingbird cake is the cream cheese frosting. In an attempt to add more Spring flavor and make the frosting a little lighter, I subbed coconut cream for the cream cheese. To add the tanginess back to “cream cheese” frosting, I added lemon juice and full fat Greek yogurt. I kid you not – this frosting is so dang good! It tastes a lot like cream cheese but with a dash of coconut. I could have eaten it by the spoonful but Michael insisted I save some to put on the actual bread loaves.
In the past I have made whipped cream from canned coconut milk but it hasn’t always turned out. So far my favorite canned coconut milk for making coconut whipped cream is Thai Kitchen and Native Forest. Make sure it is full-fat and not reduced fat coconut milk because we want as much coconut cream as possible. I’ll place the can of coconut milk in the fridge the night before I want to make whipped cream, that way there’s as much solid coconut cream as possible.
I absolutely love the flavor of plain coconut cream from a can. Coconut naturally tastes a little sweet so I don’t feel that the whipped coconut cream needs much sugar added, but you can adjust the sugar as you’re whipping the cream to determine what the perfect ratio is for your taste buds.
The whipped coconut cream becomes thicker than a traditional whipped cream due to the addition of Greek yogurt. This is intentional because we want it to be more like frosting than whipped cream. A word of warning: let the bread loaves cool completely before frosting, otherwise the coconut cream will melt. It still tastes fantastic, but it gets a little messy. I actually placed one of the frosted bread loaves in the fridge overnight and I kid you not, the frosting was absolute perfection the next day! Not everyone has time to wait before digging in, but I think the bread and frosting is even better the next day. 🙂
This Hummingbird Bread makes a great breakfast or snack during the Spring, or a delicious and festive treat to bring to your friends and loved ones for Easter! Are you ready to learn how to make this Hummingbird Bread?? Let’s dive into the recipe!
- 2 cups blanched almond flour
- ½ cup tapioca flour
- ¼ cup sugar
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- 1 cup crushed pineapple with juice
- 2 ripe bananas
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened shredded coconut
- ⅔ cup chopped pecans
- Cream Cheese Frosting:
- 1 (14 ounce) chilled can of unsweetened full-fat coconut milk (I used Thai Kitchen)
- 2 tablespoons whole Greek yogurt
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- extra chopped pecans for garnish
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk the almond and tapioca flour, sugar, baking soda, cinnamon and salt together.
- In a medium mixing bowl, mash the ripe bananas and whisk in the crushed pineapple, eggs and vanilla extract.
- Pour the wet ingredients into the large mixing bowl of dry ingredients. Using a whisk or spatula, gently combine the ingredients together without over mixing.
- Add the shredded coconut and chopped pecans, and mix the ingredients until everything is evenly distributed.
- Pour ½ of the mixture into a greased bread pan, and bake for 45 minutes or until cooked all the way through. Insert a toothpick into the middle of the loaf. It's done when it comes out clean.
- Bake the second loaf after the first, or prepare two greased bread pans and bake both at the same time.
- While the bread is baking, prepare the frosting by spooning out the coconut cream (no liquid) into a medium mixing bowl.
- Add the Greek yogurt, powdered sugar, lemon juice and vanilla extract to the bowl.
- Using a handheld mixer or whisk attachment on a Kitchen Aid, whip the frosting for approximately 1-2 minutes or until it has become thick and fluffy. Place in the fridge until the bread is done cooling.
- Once the bread is done cooking and has cooled to room temperature, frost the bread and garnish with chopped pecans.
- Keep leftovers in the fridge until ready to eat.
To bake as muffins, grease a muffin tin or use paper liners. Scoop batter and fill each muffin cup ¾ of the way to the top. Bake for 35-40 minutes or until a tooth pick comes out clean. Makes 18 muffins.
I hope you enjoy this recipe as much as we did! As always, tag me on Instagram @stephaniemoore_rd or Facebook if you make any of my recipes. I’d love to see your creations!