Ingredients

hummingbird banana bread:
• 3/4 cups granulated sugar
• 1/4 cup butter, room temp
• 2 eggs
• 2 cups mashed ripe bananas (2 cups of sliced bananas, then mashed)
• 1 6oz Greek yogurt (I used Chiobani's pineapple!)
• 1 8oz crushed pineapple
• 1 tsp ground cinnamon
• 3/4 tsp baking soda
• 2 cups all purpose flour
• 3/4 cup chopped pecans (optional)
cinnamon cream cheese glaze:
• 2oz cream cheese, room temp
• 4 tbsp heavy cream or milk
• 1/2 tsp ground cinnamon
• 1/2 cup powdered sugar
• 1/2 cup chopped pecans

Instructions

hummingbird banana bread:
1. Preheat oven to 350 degrees and line a 9x5 loaf pan with foil. Spray with nonstick spray.
2. In a large bowl with a handheld mixer, cream butter and sugar until combined and fluffy.
3. Add eggs and mix well.
4. Add the mashed bananas, yogurt, and crushed pineapple. Mix until just incorporated.
5. Next, add the cinnamon, baking soda, and half of the flour. Mix until just combined. Repeat with the second half of the flour.
6. Stir in chopped pecans if you want to include them.
7. Pour batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick/wooden pick inserted into the center comes out clean.
creamy cheese glaze:
8. Cream the cream cheese with a handheld mixer on medium speed until smooth and there are no lumps.
9. Add heavy cream, cinnamon, and powdered sugar. Mix on low speed until just incorporated, then mix on medium speed until completely combined.
10. Use a spoon or a squeeze bottle to drizzle cream cheese glaze over the bread. (Best is bread is just slightly warm.)
11. Sprinkle with chopped pecans.
12. Serve!