Go Back
–+ servings
recipe image of Mashed bananas crushed pineapple all purpose flour granulated sugar large eggs melted butter ground cinnamon vanilla extract baking soda salt chopped pecans shredded coconut arranged neatly on white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight top down mise en place realistic photo recipe steps image
katya bou

Hummingbird Bread

A moist and tropical slow cooker adaptation of the classic Hummingbird Bread, blending ripe bananas, crushed pineapple, and pecans for a delicious breakfast or dessert treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups All-purpose flour unbleached preferred
  • 1 cup Granulated sugar
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Vegetable oil or melted butter for richer flavor
  • 2 Large eggs room temperature
  • 1 tsp Vanilla extract
  • 2 cups Ripe mashed bananas about 4 large very ripe bananas
  • 1 cup Drained crushed pineapple canned, well drained
  • 1/2 cup Buttermilk or sour cream room temperature
  • 1 cup Chopped pecans or walnuts pecans traditional

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Spatula

Method
 

  1. Grease the inside of your slow cooker insert with cooking spray or oil.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
  3. In another mixing bowl, whisk the vegetable oil, eggs, and vanilla extract until well combined.
  4. Add the mashed bananas, drained crushed pineapple, and buttermilk to the wet mixture. Stir gently until combined.
  5. Pour the wet mixture into the dry ingredients. Mix with a spatula until just combined, being careful not to overmix. Fold in the chopped pecans.
  6. Pour the batter into the prepared slow cooker and smooth the top.
  7. Cover and cook on HIGH for 3 hours or on LOW for 6 hours, or until a toothpick inserted into the center comes out clean.
  8. Turn off the slow cooker and let the bread cool in the cooker with the lid on for 30 minutes. Then, remove the lid and cool completely before slicing.
  9. Optional: Top with cream cheese frosting for an authentic touch.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 5gFat: 12g

Notes

Ensure the pineapple is very well-drained to avoid excess moisture. The bread is freezer-friendly; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe