This slow cooker banana bread comes out to be incredibly moist and is the perfect breakfast or dessert dish.
If you’re feeling a bit adventurous and love a bit of crunch in your banana bread, then try adding some chopped walnuts, almonds or even some pecans. You can also try adding some chocolate chips if you want a delicious blend of chocolate and banana. Whatever you decide to add you will find that 1 cup should be more than enough.
Depending on what you’re after you can just scoop this straight out of the slow cooker and eat it like a pudding or you can leave it to cool and slice it like bread.
There is one thing that I have always loved about doing cakes and desserts in the slow cooker. That one thing is how incredibly hard it is to stuff up the recipe. Very rarely I end up with burnt bread, puddings and other dishes that can so quickly go wrong when you cook in a traditional oven.
The smell that comes from the slow cooker is amazing and an even better reason to cook a banana bread in the slow cooker rather than the oven.
If you want to see how to put this delicious slow cooker banana bread recipe together, then be sure to check out the video below. If you like the video, then be sure to subscribe to the YouTube channel, so you’re kept up to date with all my latest videos.
Slow Cooker Banana Bread Recipe
- ½ cup butter, softened
- ¾ cup caster sugar
- 2 eggs
- 2 cups plain flour
- 1 tsp. vanilla essence
- 1 tsp. cinnamon, ground
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 3 Bananas, mashed
- In a bowl, beat together the butter and sugar until pale.
- One by one beat the eggs in until well combined.
- Fold in the plain flour, baking powder, baking soda, cinnamon, salt, vanilla and mashed bananas.
- Line the slow cooker with foil and lightly grease, pour the mixture onto the foil.
- Cook on low for 4 hours or until completely cooked.
- Allow to cool slightly in the slow cooker before removing.
- Serve & Enjoy
- All slow cookers cook differently so you might find yours will take longer or faster to cook. For example, if you have a smaller slow cooker, then it may take longer since the mixture will be less spread out.
- Overripe bananas are the best to use as they will mash easily. It’s also a great way to use up some bananas if you have too many.
- If you know your bananas are a bit bland, then you might want to increase the amount of sugar in the recipe to about 1 cup.
- Doubling this recipe will add to the cooking time, I would add 2-4 hours onto the cooking time if you end up doing this.
Curious to how much a slice of this tasty banana bread will impact your diet? Then you can find all the nutritional information you need below. This information is an estimate but should give you an excellent idea of how much of an impact this will have. Also, keep in mind this doesn’t include anything you might have on it such as butter or jam.
The info below assumes you will get 16 slices out of one batch of this recipe. This number of slices works out to be about 61g or 2 oz. per slice.
If you’re after something a little faster to cook, then you can always try doing a quick and easy banana bread in the oven. This method will be done in less than an hour but will involve baking instead of slow cooking.
If you feel like eating a pudding but want something fruity, then the peach cobbler is pretty amazing. You can make it with either fresh, canned or even frozen peaches.
Have anything to share on this slow cooker banana bread, then be sure to leave a comment below. I would love to hear any variations, feedback, or anything else you might have to say.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.