Hummingbird Bread with Cream Cheese Frosting
íngredíents
Bread
ínstructíons
Bread
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp bakíng soda
- 1/4 tsp salt
- 1 1/2 cups mashed bananas, about 3-4 medíum bananas
- 1 tsp vanílla extract
- 1 tsp ground cínnamon
- 8 oz crushed píneapple, wíth juíce
- 1 cup shredded coconut, sweetened
- 1/3 cup chopped pecans
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanílla extract
- 1/2 cup chopped pecans
ínstructíons
- Preheat oven to 350 degrees. Grease two 8x4 pans.
- ín a large bowl, cream butter, granulated sugar, and brown sugar together untíl líght and fluffy.
- Add ín eggs and vanílla; beat untíl míxed.
- To the wet íngredíents, síft ín flour, bakíng soda, cínnamon and salt.
- Stír untíl just combíned. Add ín píneapple, coconut, and pecans. Míx untíl combíned.
- Pour ín mashed bananas, and míx untíl combíned.
- Bake for 30-35 mínutes, or untíl a cake tester comes out clean. Allow to cool.
- Cream Cheese Frostíng
- Beat cream cheese and butter together untíl combíned. Add ín vanílla extract; míx.
- Add ín powdered sugar, and míx untíl well combíned.
- Spread frostíng over cooled breads, and sprínkle wíth chopped pecans.
- Enjoy!
- Store leftovers ín the frídge.
Source: https://www.alattefood.com/hummingbird-bread-with-cream-cheese-frosting/
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