Hummingbird bread loaded with bananas, pineapple, coconut and pecans: Recipe

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This delectable riff on classic hummingbird cake is finished off with a drizzle of delicious cream cheese glaze.

"All the flavors of Hummingbird Cake —bananas, pineapple, coconut and pecans—are in this bread," Pam Brand, co-founder of food blog Biscuits and Burlap told Fox News Digital.

"Consider it a smaller, slightly less sweet version of that southern favorite. The cream cheese glaze brings to mind the traditional cake frosting, but without being overpoweringly sweet and rich."

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Get Brand's recipe below.

Take a look at this Hummingbird Cake filled with bananas, pineapple, coconut and pecans. (Pam Brand of Biscuits and Burlap)

Hummingbird Bread by Biscuits and Burlap

Makes 12 servings

Prep time: 12 minutes

Cook time: 35 minutes

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Ingredients: 

For the Bread

⅓ cup butter at room temperature

1 egg at room temperature

2 ripe bananas mashed

½ cup sugar

¼ cup brown sugar

This delicious cake is filled with crushed pineapple, chopped pecans and dried pineapple which is sure to please your summer crowds. (iStock)

1⅔ cup self rising flour

½ cup shredded, dried coconut

⅔ cup crushed pineapple not drained

½ cup chopped pecans

1 teaspoon vanilla extract

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For the Cream Cheese Glaze

1 ounce cream cheese at room temperature

1 cup powdered sugar

1 tablespoon milk

¼ teaspoon vanilla extract

Directions: 

This hummingbird cake has a banana batter base that is reminiscent of the classic banana bread. (iStock)

For the Bread

1. Cream butter at low speed of mixer.

2. Add sugars and cream for about 1 minute.

3. Add bananas, egg and vanilla extract and cream for about 1 minute.

4. Stir in flour, pineapple and coconut until well blended. Fold in pecans.

5. Pour batter in a parchment paper lined 9 inch loaf pan which has been oiled and floured or sprayed with baking spray.

6. Bake at 350 °F for 35–40 minutes or just until a toothpick inserted in the middle comes out clean.

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For the Glaze

1. Blend all ingredients until smooth.

2. Heat in the microwave for 20–30 seconds or until pourable.

3. Cool slightly and then drizzle over cooled bread.

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This original recipe is owned by biscuitsandburlap.com and was shared with Fox News Digital.