Crock-Pot Banana Bread

by Sheryl

Are you aware that you can make banana bread in a slow cooker? Although this banana bread cooks for two or three hours, all of it is hands-off. Once you mix the ingredients, you just add them to the crockpot and let it do all the work. This delicious recipe is great if you don’t have access to an oven, it’s too hot for real baking, or you’re just curious to make banana bread in your slow cooker.

Feel free to miss out on toasted pecans. If you prefer a different nut like walnuts or slivered almonds, instead use those. Toasted nuts also provide a good crunch and include the aromatic oils for toasting in the nuts.¬†Another choice would be adding chocolate chips. Mini chocolate chips are a good inclusion because they don’t overshadow the banana flavor. When you add chocolate chips, add them to the nuts in fair proportion and gently mix them into the batter.


Cooking spray
1/2 c. (1 stick) melted butter
3/4 c. granulated sugar
1/4 c. packed brown sugar
(2) large eggs
1 tsp. pure vanilla extract
(3) medium bananas, mashed
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1 1/2 c. chocolate chips, add more for toppings


1. Use two 4 “to 5” strips of parchment paper, line your slow cooker bowl in an “x” shape and spray with a spray to cook. Whisk the butter, sugar, brown sugar, eggs, and vanilla together in a big cup. Whisk in shredded bananas.

2. Add and whisk the flour, baking powder, baking soda, cinnamon, and salt together in another large bowl. Fold into wet ingredients when mixed, then fold into chocolate chips.

3. In the prepared slow cooker, transfer the batter into even layer. Sprinkle with more chocolate chips and cook for 4 hours at medium. Take out from the slow cooker and let it cool for 10 minutes before serving.

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