Hummingbird Bread with Cream Cheese Frosting

3 ripe bananas, mashed

1/2 c. sugar

1/4 c. brown sugar

1 egg

1/4 c. oil

1 1/2 c. SR flour

1/2 c. sweetened, shredded coconut

1/2 c. crushed pineapple, patted dry

1/2 c. chopped pecans

Cream Cheese Frosting:

4 oz. cream cheese, softened

1/4 c. butter, softened

1/2 c. powdered sugar

1/2 t. vanilla

1/2 t. cinnamon

1/3 c. chopped pecans

Preheat oven to 350 degrees. Spray loaf pan. In a large mixing bowl, combine banana, brown sugar, sugar, egg, and oil. Beat with handheld mixer until well combined. Add flour and mix until combined. Fold in coconut, pineapple, and pecans. Pour batter into loaf pan. Bake 55-60 minutes or until toothpick inserted in middle comes out clean. Cool completely before adding frosting.

To make the frosting, beat together cream cheese and butter until fluffy. Add in powdered sugar, vanilla, and cinnamon. Beat until combined. Spread evenly over top of cooled loaf and sprinkle with chopped pecans. Serve with ice cream if desired.

*Be sure to mash bananas well before adding other ingredients. Squeeze out as much of the pineapple juice as possible, before adding to other ingredients. 

**This bread can be made ahead and frozen in an airtight container. Don't make the frosting until ready to serve.

1st pic: batter in pan ready to cook, 2nd pic: baked, ready to cool, 3rd pic: frosted bread, 4th pic: sliced pieces.