HUMMINGBIRD BREAD

HUMMINGBIRD BREAD Serves: 2 Loaves Bread Ingredients ½ C unsalted sweet cream butter, softened ¾ C sugar ¼ C brown sugar, packed 2 large eggs 2½ C flour 1 tsp baking soda 1 tsp salt 1½ C mashed bananas 1 tsp pure vanilla extract 1 tsp cinnamon 1 8 oz can crushed pineapple 1 C sweetened shredded coconut ⅓ C chopped pecans Icing Ingredients ½ C unsalted sweet cream butter, softened 1 8 oz cream cheese, softened 1 C powder sugar 1 tsp vanilla extract 1 tsp cinnamon ¾ C chopped pecans Bread Instructions Preheat your oven to 350 degrees and grease your loaf pans with pam spray In a large mixing bowl, combine the flour, baking soda, cinnamon and salt and whisk until combined Using a standing mixer, cream the butter and sugars until creamy and fluffy Mix in the eggs and vanilla Gradually mix in the dry ingredients and mix until combined. Batter will start to look really dry and crumbly Add in the pineapple, coconut and pecans and mix until combined Add in the mashed bananas Pour batter into loaf pans and bake for 35-40 minutes or until a toothpick or a knife comes out clean Let sit on a wire rack to cool completely Icing Instructions Using a standing mixer, combine all ingredients except the pecans and mix until smooth and fluffy Using a rubber spatula, scoop some of the cream cheese frosting onto a cooled loaf and frost Sprinkle with some chopped pecans