Slow Cooker Banana Bread

Published: May 13, 2015Updated: May 31, 2019Author: Lauren
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This Slow Cooker Banana Bread is my new favorite way to eat banana bread. It is so easy to throw together and has the most amazing flavor. You will not be disappointed.
Slow Cooker Banana Bread

I don’t know about you guys, but this summer heat is already getting to me. The last thing I want to do in this weather is warm up the oven.

This Slow Cooker Banana Bread is perfect for summer when you need a baked good to cure that sweet tooth, but you don’t feel like heating up the whole house.

Plus, nothing beats the smell of fresh banana bread, so why not let it cook all day long. Yum.

If you are in need of a delicious banana dessert, or need to put those over ripe banana’s to work, this is the recipe to make. It is so simple and so delicious.

Perfect for summer, or all year round. You are not going to be disappointed in this sweet treat. It’s perfect for breakfast, snacks, or dessert.

what is the best way to store this recipe?

I love this recipe, and my family does as well, that we usually don’t have many leftover. However, if you do have some leftover, the best way to store them is putting them in the fridge.

We recommend placing them in an air tight storage container, and putting them in the fridge.

If you aren’t going to eat them for more than a week, we recommend freezing them. Again the best way to freeze them is placing them in an airtight storage container and putting them in the freezer.

They will last nicely in the freezer for about 2 weeks, and in the fridge, about 3-5 days.

To thaw them, we recommend placing them in the fridge overnight and serving them the next day. You could also give it a little microwave to warm it up, (after it thaws) and it will taste like it came straight out of the oven.

what is a substitute for bananas?

This bread obviously can’t be entirely substituted, however, if you only have a banana or two, you could always use a little applesauce.

It is the perfect healthy and quick alternative, that will still give the bread a sweet flavor. we recommend just a little over a half of cup of applesauce, to replace one mashed banana.

Ripe bananas also work best for this recipe. They are more sweet and bake a little better.

banana bread add ins:

This bread is delicious as is, but here are a few add ins we highly recommend:

  • M & M’s
  • Peanut Butter Chips
  • Chocolate Chips
  • Walnuts or pecans
  • Cream cheese swirls
  • Nutella

watch how to make another banana favorite, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These Nutella Banana Coconut Hot Pockets make the perfect dessert, breakfast, or snack. They are full of flavor and the perfect way to put ripe bananas to use. Watch how to make them, here:

looking for more banana recipes? here are a few of our favorite:

Serves: 6

Slow Cooker Banana Bread

Beat the heat with this delicious Slow Cooker Banana Bread!

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

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Ingredients

  • 2 Eggs
  • 1/2 Cup Butter (softened stick, or melted in microwave)
  • 1 Cup Sugar
  • 2 Cups Flour
  • 1 Teasponn Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Nutmeg
  • 3 Medium Bananas Mashed
  • 3/4 Cup Sliced Almonds (optional)

Instructions

  1. Prepare your crockpot by buttering or using non stick cooking spray to coat the bottom half of the crockpot.
  2. In a bowl, stir together butter, sugar, and eggs, until well combined.
  3. Add baking powder, baking soda, salt, cinnamon, and nutmeg to butter and sugar mixture.
  4. Stir in flour. The mixture will be a little dry at this point.
  5. Combine dough with mashed bananas and almonds, stir until well combined.
  6. Pour mixture into crockpot. Cover top of crockpot with 2-3 paper towels, and place the lid overtop. This will keep the bread moist while cooking.
  7. Cook on low for 4 hours. The top will be slightly browned when done and toothpick inserted in the middle will come out warm.
  8. After 4 hours, take a butter knife and run it along the edges of the bread to loosen the loaf. Flip it upsidedown onto a platter and let it cool. Enjoy!

Nutrition

Calories

1026 cal

Fat

5 g

Carbs

200 g

Protein

40 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
649
https://www.sixsistersstuff.com/recipe/slow-cooker-banana-bread/

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  1. Vicky T says:
    May 13, 2015
    I will definitely try this! Yummy, thanks.
    Reply
  2. Matt says:
    May 13, 2015
    I can just imagine walking into the house and being hit by one of the greatest aromas ever, such a great idea!
    Reply
  3. Jules says:
    May 13, 2015
    Are the paper towels suppose to be draped across the top of the crockpot and "secured" with the lid? And I assume the paper towels are suppose to be wet?
    Reply
    • Lauren says:
      May 13, 2015
      The paper towels are secured with the lid. However it is not necessary to wet the paper towels before hand, there is plenty of moisture from the bread baking that they become pretty damp! -Sister #5
      Reply
  4. Taylor says:
    May 13, 2015
    Wow, I bet this makes the whole house smell so amazing while it is cooking! Taylor http://tspoonfulofsugar.com
    Reply
  5. Jenny says:
    May 14, 2015
    What size crock pot are you using?
    Reply
  6. Kelli says:
    July 22, 2015
    I just made this recipe and it was great! I used my pressure cooker, on slow cook mode for about 3 hours. I subbed the sugar for brown sugar and added chia seeds along with almond slices. It was moist and heavenly. The whole family enjoyed it. Thanks!
    Reply
  7. Bonnie Oceans says:
    January 1, 2016
    Have this in my crockpot now. So easy to make. Smells marvelous. Will let you know how it turns out.
    Reply
  8. Karen says:
    January 16, 2016
    I have a larger crockpot..... Must I double recipe? Can I use parchment paper or are paper towels required ? Thank you all in advance
    Reply
    • Cyd says:
      January 18, 2016
      We use a 6 to 7 quart crock pot with this. If it's bigger just watch closely. The cooking time may not be quite as long. We have only used paper towels to keep in the moisture.
      Reply
  9. Bellamy Fields says:
    February 17, 2016
    Could I cook this on high in my crockpot for 2 hours instead?
    Reply
    • Cyd says:
      February 22, 2016
      We have only made it according to the recipe directions. Not sure how well it would turn out on high for 2 hours.
      Reply
  10. Susy says:
    August 23, 2016
    Made it today with a few substitutions. I substituted brown sugar for the sugar, as someone posted here. I also used coconut oil instead of butter. Then topped it off with cream cheese frosting. Love it! Tastes delicious! Also got the thumbs up from my 11 year old daughter. :-)
    Reply
  11. Jodie says:
    March 17, 2018
    I never even thought about making a cake in a slow cooker before but I have just made this today. I substituted rapadura sugar (a little less than a cup) and topped with a honeyed cream cheese /yogurt frosting. I am so surprised at how light and fluffy and deliciously moist this this cake is. So easy to make. I checked it after 2.5 hours on low and it was cooked through in my slow cooker. I will definitely be making this again. I want to try other cakes in the slow cooker now. :D
    Reply
  12. Ayaana Alleyne says:
    April 22, 2018
    Made this today. I was scared it wouldn't come out right but to my surprise it was moist and extremely tasty. Will certainly do this again.
    Reply
  13. Lauren Blekicki says:
    May 7, 2018
    I only have 2 over ripe bananas. What can I substitute?
    Reply
    • Cyd says:
      May 7, 2018
      You can replace 1 banana with 1/2 cup of applesauce, but avoid using more than 1 cup total applesauce in a recipe (it'll be too wet and dense and cook unevenly). You can also use banana baby food.
      Reply
  14. Hayley says:
    February 7, 2019
    Anyone add chocolate chips to this recipe?
    Reply
    • Cyd says:
      February 13, 2019
      Chocolate chips go great with any banana bread recipe!
      Reply
  15. Nunzio Bartalino says:
    March 28, 2019
    I turned on the Pressure Cooker/Slow Cooker about an hour ago and then proceeded to do something outside for while. Then came back to this recipe page and realized the reason why the mix was so dry. I forgot one thing. Yep. Bananas!! I prepped the bananas and grabbed the metal bowl out of the cooker, dumped the mix back into the mixing bowl. The chocolate chips had already melted and now the mix looked like banana brownie mix. It is going to turn out great!! This was already an experiment. I used coconut oil, flax seed/coconut mix, chocolate chips, whole wheat flour???--so who knows. It is on slow cook mode. I heard a question in the back.
    Reply
  16. Nunzio Bartalino says:
    March 28, 2019
    It was on slow cook for at least 4 hours. It tastes great. I added sliced almonds to the mix and on top. Very moist pudding texture.
    Reply
    • Cyd says:
      April 4, 2019
      I love this! I'm so glad it worked. You made our day!! Have a terrific week and we hope you'll be back for more recipes.
      Reply
  17. Jackie says:
    May 18, 2020
    I doubled this recipe and added my family's tweak ( chopped dried apricots and walnuts). I have a three side-by-side slow cooker that my sister-in-law gave me for Christmas and I divided the batter evenly between the three crocks. Four hours later... three beautiful loaves! Two for us and one to give to a friend. Hey, I did do the work after all and no one can tell by looking or tasting how easy it really was!
    Reply
    • Cyd says:
      May 22, 2020
      Jackie, that is genius! We will definitely try it in our 3 side by side slow cooker. Dried apricots sound amazing!! Thanks for stopping by and have a great weekend.
      Reply
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