Gluten Free Hummingbird Bread

Name: Gluten Free Hummingbird Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 3 tablespoons buttermilk; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 8 ounces crushed pineapple (drained); 1/4 cup sweetened coconut; 1/4 teaspoon salt; 1/3 cup of chopped walnuts; 1/3 cup coconut oil; 1/3 cup of packed light brown sugar; 2 eggs; 2 teaspoons vanilla; 1 1/2 cups of gluten free baking mix (We Used Bisquick Gluten Free); 3 small bananas; 1/4 cup sweetened coconut, toasted and cooled (350F for 3-5 min); 8 ounces cream cheese; 3/4 cup powdered sugar (adjust to your sweetness level); 1 teaspoon vanilla

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Recipe by Kathy T.

My husband and I got married in St. Lucia. We loved it. I was swimming in the pool two hours before our wedding. Stress-Free. It was relaxing and the island itself just beautiful. One day we hope to go back. After the wedding they gave us two, yes TWO wedding cakes for out reception. One of them was a hummingbird cake. Their version was a little dry, more like a spice cake. But to this day that flavor reminds us of our wedding and our wonderful week there. Brian wanted to attempt a Gluten Free Hummingbird Bread. This is the result. We wanted it moist since gluten free tends to be so dry, so we added extra buttermilk and even a little of the pineapple juice. It worked. We also added coconut flakes which I think adds a nice layer of flavor.

READY IN: 55mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons buttermilk
1

teaspoon baking powder
¹⁄₂

teaspoon cinnamon
¹⁄₄

teaspoon nutmeg
8

ounces crushed pineapple (drained)
¹⁄₄

cup sweetened coconut
¹⁄₄

teaspoon salt
¹⁄₃

cup of chopped walnuts
¹⁄₃

cup coconut oil
¹⁄₃

cup of packed light brown sugar
2

eggs
2

teaspoons vanilla
1 ¹⁄₂

cups of gluten free baking mix (We Used Bisquick Gluten Free)
3

small bananas
Icing (Optional)
¹⁄₄

cup sweetened coconut, toasted and cooled (350F for 3-5 min)
8

ounces cream cheese
³⁄₄

cup powdered sugar (adjust to your sweetness level)
1

teaspoon vanilla

DIRECTIONS

Set Oven to 350°F Lightly oil a 9” X 5” loaf pan.
Place coconut oil, brown sugar, eggs, buttermilk, and vanilla in a mixer and beat for 1-2 minutes. Add baking powder, salt, cinnamon, nutmeg, and gluten free flour. Beat on low speed until all ingredients are incorporated. Add bananas, coconut, and pineapple and mix on low until well dispersed.
Bake 45-50 minutes until lightly browned and toothpick inserted into the bread comes out clean.
Allow to cool before icing (if desired).
To make icing, beat cream cheese, vanilla, and powdered sugar together until smooth (3-5 minutes). Spread icing on top of loaf and top with toasted coconut. Enjoy.

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