Slow Cooker Banana Bread Recipe

There’s something truly magical about the aroma of freshly baked banana bread filling the kitchen. Today, I’m excited to share a recipe that’s a delightful twist on a classic favorite: Slow Cooker Banana Bread. This moist and flavorful loaf captures the natural sweetness of bananas, enhanced with a hint of vanilla. It’s perfect for family gatherings or a cozy afternoon treat. The slow cooker method brings out the tenderness in the bread, making it a go-to recipe for busy days or when you want to try something a bit out of the ordinary.

Recipe Summary

Ingredients

• 3 ripe bananas, mashed
• 1/4 cup melted butter
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Grease the inside of your slow cooker with butter or non-stick spray.
2. In a large bowl, combine the mashed bananas and melted butter. Mix until well blended.
3. Add in the sugar, brown sugar, vanilla extract, and beaten egg. Stir until combined.
4. In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
5. If desired, fold in the cinnamon, chopped walnuts, or chocolate chips.
6. Pour the batter into your greased slow cooker, spreading it out evenly.
7. Cover and cook on low for approximately 2.5 hours, or until a toothpick inserted into the center comes out clean.
8. Once done, carefully remove the insert from the slow cooker and let the bread cool slightly before slicing.

Helpful Tips

• If you don’t have ripe bananas, you can speed up the ripening process by placing them in a warm oven (300°F) for about 10 minutes or until the skins darken.
• Feel free to experiment with mix-ins like dried fruits or different nut varieties for a unique twist.
• For a dairy-free version, substitute the butter with coconut oil.

Storage Instructions

Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Pairings and Drinks

This Slow Cooker Banana Bread pairs wonderfully with a cup of hot tea or a cold glass of milk. For a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

I hope this Slow Cooker Banana Bread recipe brings warmth and joy to your kitchen! Don’t forget to share your creations using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to hear your feedback on our website. Subscribe to our newsletter for updates and follow us on social media for more delightful recipes!