Gluten Free Hummingbird Bread - cooking recipe

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
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

Preparation

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.