Gluten-free Hummingbird Bread with Cream Cheese Frosting

Step 1

To begin, preheat your oven to Line a loaf pan (9xwith parchment paper, with two ends sticking out for easy removal.

Step 2

Put a strainer over a small bowl. Add your 1/2 cup of pineapple. Gently press it down, to remove any excess moisture. Set aside.

Step 3

To a large mixing bowl, add your butter and brown sugar and beat together with a mixer till creamy. Add your banana and vanilla and beat together again till combined. Add your eggs and briefly blend them in.

Step 4

To the same bowl, add your flour, cinnamon, baking soda and salt. Stir everything together till you have a thick quick bread batter. Add your pineapple (set the juice aside), pecans and coconut. Stir together till everything is well combined.

Step 5

Pour into your loaf pan in an even layer. Bake in the oven for 60-70 minutes, or till a toothpick inserted in the center comes out clean. *If the top is browning too much towards the end of the baking time, cover it lightly with tin foil.

Step 6

Let cool entirely before adding frosting on top.

Step 7

To a medium mixing bowl, add your cream cheese and beat it with a mixer till smooth. Add your butter and vanilla and beat together till smooth again. Add your powdered sugar and 1 tbsp of the pineapple juice you set aside (if you'd like). Beat again till you have a smooth and creamy frosting.

Step 8

Spread across the top of your cooled loaf. Slice and devour!