Step 1

Preheat oven to 350°F. Grease a 9x5-inch loaf pan (or two 8x4 pans) and line it with parchment paper. Set aside.

Step 2

Make the loaf: In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon until evenly blended. Set aside.

Step 3

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the mashed bananas and vanilla extract.

Step 4

Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the crushed pineapple with juice, shredded coconut, and chopped pecans.

Step 5

Pour the batter into the prepared loaf pan, spread evenly, and bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.

Step 6

Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Step 7

Make the cream cheese frosting: Beat the cream cheese, butter, and vanilla until smooth. Gradually mix in the powdered sugar until it reaches the desired consistency.

Step 8

Spread the frosting over the cooled hummingbird bread. Sprinkle with the remaining chopped pecans. Slice, serve, and enjoy.