Preheat oven to 350°. Spray a deep 9×5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
In a large bowl, stir together 1¾ cups flour, 1 cup sugar, pecans, 2 teaspoons cinnamon, baking powder, baking soda, and salt. In a medium bowl, combine pineapple, mashed banana, oil, eggs, and vanilla. Make a well in center of flour mixture; add pineapple mixture, stirring just until dry ingredients are moistened. Pour batter into prepared pan.
In a small bowl, combine remaining ½ cup flour, remaining ½ cup sugar, and remaining ½ teaspoon cinnamon. Using a fork, stir in melted butter until mixture is crumbly. (Break up any large pieces.) Sprinkle streusel over batter.
Bake until a wooden pick inserted in center comes out clean, 53 to 55 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Drizzle Cream Cheese Glaze over cooled loaf.
Cream Cheese Glaze
In a small bowl, whisk together all ingredients until smooth. Use immediately.
Notes
This quick bread is easy to make, so it’s great for sharing. Go ahead and double the recipe to make two loaves, one for your family to enjoy and one to share with a friend.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/hummingbird-streusel-bread/