Healthy Hummingbird Cake Banana Bread

hummingbird cake banana bread

3 from 1 reviews

Healthy hummingbird cake banana bread is just like the classic southern hummingbird cake, but in a healthy, whole grain banana bread. It's perfect for your Easter brunch or breakfast table! (dairy-free option)


  • 2 cups Bob's Red Mill whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 2 med bananas, very ripe
  • 1/2 cup sugar
  • 1/4 cup coconut oil, melted and cooled
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup crushed pineapple, undrained
  • 1/2 cup coconut
  • 1/2 cup pecans

For the frosting:

  • 1 tbsp butter, softened
  • 3 oz cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1/3 cup powdered sugar

For topping:

  • Additional coconut and pecans, toasted


  1. Heat oven to 350°F. Lightly grease a 9x5" loaf pan or line with parchment.
  2. In a large bowl, whisk pastry flour, baking soda, cinnamon, nutmeg and salt.
  3. In a separate bowl, mash bananas well. Add sugar, coconut oil, eggs, vanilla and pineapple. Whisk until well combined.
  4. Pour wet mixture into dry mixture. Gently stir until combined, careful not to over mix. Gently fold in pecans and coconut. Pour into prepared pan.
  5. Bake 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from oven and cool 10 minutes before removing loaf from the pan. Place on a cooling rack until completely cooled before frosting.
  6. To make the frosting, whisk butter, cream cheese, vanilla and powdered sugar until smooth. Spread onto cooled bread and sprinkle with toasted coconut and pecans.


To toast coconut and pecans, spread in a single layer on a baking sheet, and toast in a 350°F oven for 5-10 minutes, watching carefully so they don't burn.

For dairy-free, swap cream cheese and butter in the frosting for your favorite vegan/non-dairy versions.

Keywords: pineapple banana bread, hummingbird cake