Description
Make ultra-moist banana bread in your crockpot! This easy slow cooker recipe is rich, flavorful, and perfect for cozy, hands-off baking.
Ingredients
Scale
Wet Ingredients:
- 3 large overripe bananas, mashed
- 2 eggs
- ½ cup melted unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
Mix-Ins (Optional):
- ½ cup chopped walnuts or chocolate chips
Instructions
- Prepare the slow cooker: Grease or line a 6-quart crockpot with parchment paper. Place a clean kitchen towel under the lid to catch condensation.
- Mash and mix wet ingredients: In a large bowl, mash bananas. Stir in eggs, melted butter, both sugars, and vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using).
- Mix batter: Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix.
- Add extras: Gently fold in chopped nuts or chocolate chips, if using.
- Cook: Pour batter into prepared slow cooker. Smooth the top. Cover with the lid and towel setup. Cook on LOW for 2½ to 3½ hours.
- Test and cool: Check for doneness with a toothpick. Let cool in the crockpot for 15 minutes, then transfer to a wire rack.
Notes
- Use very ripe bananas for best flavor.
- The towel under the lid is essential to prevent sogginess.
- Let bread cool completely before slicing.
- Store wrapped on the counter for 3 days, or refrigerate up to 6 days.
- Freeze slices individually for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Desserts
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265 kcal
- Sugar: 17 g
- Sodium: 210 mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 47 mg