I made slow cooker banana bread for the first time, and it turned out tasty enough to share with you.
Why make slow cooker breads during the blazing hot summer? Well, to avoid turning the oven on, for one.
We also found ourselves overrun with bananas which happens way too often.
I freeze some for smoothies, but banana bread sounds good to me all year round.
Banana Bread in the Slow Cooker?
On my search for a new unique banana bread recipe to try, I found Slow Cooker Chocolate Chip Banana Bread here.
I’ve heard of slow cooker bread recipes, so I thought I’d give one a whirl myself.
Ever since my Instant Pot purchase, the Crock-Pot has been collecting dust. I also burnt Mike out on Crock-Pot dinners.
He’s now convinced that everything from the slow cooker tastes the same.
He even thought the slow cooker banana bread would most definitely taste like chicken.
I modified the recipe I linked above a bit. I used my 6-quart Crock-Pot and the bread burnt a little.
I adjusted the baking time below to what I believe it should be. The bread still turned out good but was noticeably overcooked.
The texture was like baked bread, and it most definitely didn’t taste like chicken. 😉
Play around with add-ins like nuts or different flavor chips. I am happy to know that slow cooker breads turn out well.
There are so many times when the oven is already in use, or I just don’t feel like turning it on.
Using the slow cooker to make bread opens up a lot of options to make quick breads more often.
In fact, here’s another successful slow cooker cake we made – Peanut Butter Slow Cooker Cake.
No More Wasting Bananas
We can’t seem to buy the proper amount of bananas for our household.
Either Mike plows through them, or we end up with several rotting on the counter.
I love banana bread, so I can’t wait to play around with more slow cooker bread ideas.
Making bread in the slow cooker will come in handy around the holidays when the oven is packed with Christmas cookies and treats, too.
These Halloween muffins include bananas. Skip the “moldy” part and the muffins are good all year.
Please share this recipe with anyone you know who loves to use their Crockpot, or who loves banana bread.
- 3 bananas, overripe
- 1 stick butter
- 1 tsp vanilla
- 2 eggs
- 1 cup sugar
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 cup cinnamon chips
- Mix together all the wet ingredients. Mash the bananas first if you'd like. I threw it all into my mini stand mixer.
- Stir together all the dry ingredients.
- Add the dry ingredients into the wet and mix to combine.
- Fold in the chips. I don't think I used enough chips. Feel free to increase the amount.
- Spray your slow cooker with baking spray and pour the mixture in. I ran out of baking spray and pretty much sprayed out air. I think that's another reason why my edges burned.
- Place a paper towel under the lid to help absorb moisture. Remove the paper towel during the last half hour of cooking.
- Cook on high for 2 hours.
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Serving Size:1 slice
Amount Per Serving: Calories: 409Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 250mgCarbohydrates: 64gFiber: 2gSugar: 35gProtein: 5g
Nutrition facts are an estimate only.
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Watching your sugar? Try this low-carb banana mug cake on my other blog!
Not low-carb, but high-protein, also give these caramel banana protein pancakes a try.
Have you ever tried slow cooker banana bread or any slow cooker breads?