Easy Crock Pot Banana Bread

Easy crock pot banana bread recipe

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Servings: 12 servings
Yield: 1 loaf
Nutritional Guidelines (per serving)
280 Calories
12g Fat
41g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 280
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 27%
Cholesterol 52mg 17%
Sodium 374mg 16%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 7%
Total Sugars 21g
Protein 4g
Vitamin C 3mg 15%
Calcium 20mg 2%
Iron 1mg 7%
Potassium 180mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Did you know you can make banana bread in a slow cooker? Even though this banana bread cooks for two or three hours, it's all hands off. Once you mix up the ingredients, you just add them to the crock pot and let it do all the work. This delicious recipe is perfect if you don't have access to an oven, it's too hot for real baking, or you are just curious about making banana bread in your slow cooker.

A great way to use up those ripe bananas, banana bread works best with those brownish black bananas, so don't throw them away, make this tasty cake-like bread instead. 

Add other additions to make this recipe your own. We've provided some ideas for you to try. 

Ingredients

  • 2 cups (240 g) all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1/2 cup lightly toasted, chopped pecans

  • 1 cup granulated sugar

  • 1/2 cup unsalted butter, softened

  • 2 large eggs

  • 3 tablespoons milk

  • 1 teaspoon pure vanilla extract

  • 4 small very ripe bananas, mashed

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crock pot banana bread
    The Spruce / Diana Chistruga
  2. Turn the crock pot on high. Grease and flour the insert.

    Grease and flour the crock pot
    The Spruce / Diana Chistruga
  3. Mix the flour, baking soda, and salt in a medium bowl. Add the nuts and set aside.

    Mix dry ingredients
    The Spruce / Diana Chistruga
  4. In another bowl, cream the sugar and butter together. Add the eggs one at a time. Add the milk and vanilla and mix completely.

    Cream butter and sugar
    The Spruce / Diana Chistruga
  5. Stir in the mashed bananas until well mixed.

    Stir in bananas
    The Spruce / Diana Chistruga
  6. Gradually add flour mixture to the wet mixture. Stir until just combined.

    Add flour mixture to wet mixture
    The Spruce / Diana Chistruga
  7. Place the insert into the crock pot. Carefully add the batter and then put the cover on.

    Place batter in crock pot
    The Spruce / Diana Chistruga
  8. Bake on the high setting for 2 to 3 hours or until done. Be sure not to check on bread until it's cooked at least 2 hours. You'll know when it's done when a toothpick inserted in the middle of the bread comes out clean.

    Bake on high setting
    The Spruce / Diana Chistruga
  9. Once finished cooking, you can remove the insert and cool it on a wire rack. Once cool, carefully remove the banana bread from the slow cooker. If your insert has been well greased, the bread should pop right out. If not, use a butter knife to gently loosen the edges and then carefully pry it out (without breaking the bread).

    Use a butter knife to help remove the banana bread
    The Spruce / Diana Chistruga
  10. Let cool on a wire rack. Slice and enjoy.

Recipe Variation

  • Feel free to omit the toasted pecans. If you prefer another nut like walnuts or slivered almonds, use those instead. Toasted nuts always add a nice crunch, and toasting brings out the flavorful oils in the nuts.
  • Another option is to add chocolate chips. Mini chocolate chips make an especially tasty addition since they don't overwhelm the banana flavor. If you add chocolate chips, add them in equal ratio to the nuts and mix them gently into the batter.

Tips

Banana bread can be kept on a countertop for a few days. To keep the quick bread moist, cool completely, and then wrap in cling wrap or aluminum foil or store in a zip-top or plastic airtight container. Extra bread can also be frozen if wrapped tightly and stored in a freezer bag.