Slow Cooker Banana Bread
Slow Cooker Banana Bread is soft, moist, and packed with ripe banana flavor. This easy homemade loaf cooks gently in the slow cooker, creating a tender texture that's perfect for breakfast, brunch, or an afternoon treat.
Equipment
- Measuring cups
- Mixing bowls
- Parchment paper
- slow cooker
Ingredients
- ½ cup butter softened
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- 1 cup mashed ripe bananas about 2 to 3 bananas
- ½ cup milk
- ½ cup chopped walnuts or chocolate chips optional
Instructions
- Line the slow cooker with parchment paper and lightly grease it.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Mix in the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture, alternating with the milk.
- Fold in the mashed bananas.
- Stir in the walnuts or chocolate chips if using.
- Pour the batter into the prepared slow cooker.
- Cover and cook on LOW for 2 to 3 hours until a toothpick inserted into the center comes out clean.
- Carefully remove the banana bread from the slow cooker.
- Cool before slicing and serving.
Notes & Wine Advice
Recipe Notes
Use very ripe bananas with plenty of brown spots for the sweetest flavor and moistest texture. Leave the slow cooker lid slightly ajar during the final 30 minutes if excess moisture builds up. Allow the bread to cool completely before slicing for the cleanest slices. Enjoy plain or spread with butter, cream cheese, or peanut butter.Wine Advice
A lightly sparkling Moscato complements the sweet banana flavors perfectly. A fruity Late Harvest Riesling is another delicious pairing with this moist banana bread.Nutrition values
Calories: 505 kcal | Carbohydrates: 69 g | Protein: 8 g | Fat: 22 g | Saturated Fat: 12 g | Sodium: 340 mg | Sugar: 37 g