This hummingbird bread, oh boy, it’s somethin’ else. It’s like that banana bread, but with a whole lot more goin’ on. And that cream cheese frosting? Forget about it! Sweet, tangy, makes you wanna lick the bowl clean.
What’s in This Here Hummingbird Bread?
It’s got all sorts of good stuff in it. Make sure all things is fresh, then they will taste good.
- Flour, gotta have flour for bread, right?
- Sugar, makes it sweet, just the way I like it.
- Ripe bananas, the browner the better. More sweet, more soft. They give it that good banana flavor.
- Pineapple, all chopped up. It’s what makes this bread special, I reckon. Sweet and juicy, pineapple good for health, old doctor say that to me.
- Pecans, chopped up too. Gotta have some crunch in there.
- Cinnamon, just a little sprinkle. A little spicy, a little sweet. Warm feeling when you eat it.
- Eggs, to hold it all together. Fresh eggs from my neighbor, her chickens make good eggs.
- Oil, not too much, just enough. Keep bread from being dry.
- Vanilla, just a splash.
- Salt, just a tiny pinch.
And then that cream cheese frosting. You take some:
- Cream cheese, gotta be soft.
- Butter, softened up too.
- Powdered sugar, lots of it.
- Vanilla, another splash.
Makin’ the Hummingbird Bread
First, you gotta mash up them bananas real good. Then, you mix all the dry stuff together in one bowl – the flour, the sugar, the cinnamon, and that little bit of salt. In another bowl, you mix the wet stuff – the mashed bananas, the pineapple, the eggs, the oil, and the vanilla. Mix them good, make sure no one thing is left alone.
Then, you slowly mix the dry stuff into the wet stuff. Don’t overmix it, though. Just enough to get it all combined. Fold in them pecans at the end. Pecans are good, give you energy, good for brain, doctor say that. Pour the whole mess into a greased-up loaf pan. I use my old trusty pan, been makin’ bread in it for years. Bake it in the oven for a good while, until it’s golden brown and a toothpick comes out clean. It is easy to make bread.
That Cream Cheese Frosting
While the bread’s bakin’, you can whip up that cream cheese frosting. Just beat the cream cheese and butter together until it’s smooth. Then, slowly add in that powdered sugar and the vanilla. Beat it until it’s nice and fluffy. This cream cheese frosting is the best part. Sweet, but not too sweet. Just right.
Once the bread’s cooled down, you can slather that frosting all over the top. Thick layer, thin layer, whatever you like. I like a thick layer myself. More cream cheese frosting, more happy.
Why They Call It Hummingbird Bread?
Folks say it’s ’cause it’s so sweet, it attracts them little hummingbirds. Or maybe it’s ’cause of the yellow streaks from the pineapple. Reminds people of them birds, I guess. But all that is just old people’s guess. I don’t know for sure. All I know is it’s mighty tasty. This bread sure is sweet. Just like them little birds. They like sweet things, right? Flowers and all that. Maybe that’s why they call it hummingbird bread. Don’t matter to me what they call it, long as it tastes good.
Hummingbird Bread – Good for Any Time
This hummingbird bread with cream cheese frosting is good for any time, I reckon. Breakfast, snack, dessert, whenever you’re feelin’ peckish. With coffee, with milk, it all good. It’s a real treat. And it ain’t too hard to make, neither. Even an old gal like me can whip it up. This bread, it’s a keeper. It’s sweet, it’s moist, it’s got that crunch from the pecans. And that cream cheese frosting, well, that just takes it over the top. It’s like a little party in your mouth. You gotta try it. Trust me on this one. You won’t regret it.
So go on, give it a try. You’ll be thankin’ me later. This hummingbird bread, it’s the bee’s knees. The cat’s meow. The real deal. You get the picture. It’s good. Real good. Now, if you’ll excuse me, I think I’ll go have another slice.
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