Slow Cooker Banana Bread
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I’ve been making slow cooker banana bread for years—especially when the oven’s last thing I want to heat up—and this version delivers the same tender crumb and caramelized edges without babysitting. It’s perfect for rainy weekends, busy mornings, or when you want a hands-off dessert that still tastes like home. For a deeper how-to and another slow-cooker approach, see this helpful slow-cooker banana bread guide.
Why you’ll love this dish
This slow cooker banana bread is an unexpectedly easy way to use overripe bananas and get a moist, bakery-style loaf without turning on the oven. It’s:
- Hands-off: Mix the batter, line the crock, and let the cooker do the rest.
- Kid- and crowd-friendly: Mildly sweet, perfect for school lunches or brunch.
- Budget-savvy: Uses pantry staples and rescues bananas that would otherwise go to waste.
- Consistently moist: Slow, gentle cooking keeps the crumb tender and prevents drying.
“We made this for a weekend brunch and everyone went back for seconds—so moist and easy to pull together!” — a reader-tested mini review
The cooking process explained
Before you gather ingredients, here’s the quick workflow so you know what to expect:
- Mash bananas and mix wet ingredients.
- Whisk dry ingredients separately and fold together until just combined.
- Line and grease the slow cooker, pour batter, and top with mix-ins.
- Cook on low or high depending on your time, then cool and invert the loaf.
- Slice and serve warm or at room temperature.
This overview helps you decide when to start (morning for afternoon tea, or before bed for a next-day treat).
What you’ll need
- 3 large very ripe bananas, mashed (About 1 1/2 cups when mashed.)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted (Or 1/2 cup neutral oil like vegetable.)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (Optional.)
- 1/2 cup chopped walnuts or pecans (Optional.)
- 1/2 cup chocolate chips (Optional.)
- as needed cooking spray or butter (For greasing.)
- 1 piece parchment paper (To line the slow cooker.)
Notes and substitutions:
- Butter versus oil: butter gives richer flavor; oil keeps it slightly moister. Either works.
- Flour: spoon and level to avoid a dry loaf.
- If you end up with extra bread, repurpose leftovers into a slow-cooker bread pudding—here’s a fun recipe idea for that using leftover slow-cooker bread.
Step-by-step instructions
Preparation
- Grease the inside of a 6-quart (or similar) slow cooker with cooking spray or butter. Line the bottom and up the sides with a long strip of parchment paper so you can lift the bread out after cooking.
- Mash the bananas in a large bowl until mostly smooth (small lumps are fine). Add granulated sugar, brown sugar, melted butter (or oil), eggs, and vanilla. Whisk until combined.
Cooking
3. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon (if using).
4. Fold the dry ingredients into the wet mixture with a spatula until just combined—do not overmix. Fold in nuts or chocolate chips if using.
5. Pour batter into the prepared slow cooker and level the top. Sprinkle extra chips or chopped nuts on top if desired.
6. Place the lid on the slow cooker. Cook on HIGH for 2 to 3 hours, or LOW for 3 to 4 hours. Start checking at the early end of the time range: a toothpick inserted in the center should come out with a few moist crumbs, not raw batter. Cooking times vary by slow cooker model.
7. If you notice excess condensation on the lid during cooking, briefly lift and drain it (careful—steam is hot). A folded paper towel between the lid and rim can help absorb moisture, but avoid blocking vents.
Cooling
8. When done, turn off the cooker and let the loaf rest inside for 10–15 minutes. Use the parchment overhang to lift the bread onto a cooling rack. Let cool at least 20–30 minutes before slicing so the center sets.
Best ways to enjoy it
- Serve warm with a pat of butter or a smear of cream cheese for brunch.
- For breakfast, top slices with Greek yogurt and toasted nuts.
- Turn slices into French toast for a special weekend meal.
- Pair with coffee or a vanilla latte for a classic combo.
If you want to explore other simple slow-cooked breads for variety, try this take on slow-cooker Irish soda bread as a complementary option for your brunch spread.
Storage and reheating tips
- Room temperature: wrap the cooled loaf in plastic wrap or place in an airtight container for up to 2 days.
- Refrigerator: store wrapped or in a sealed container for up to 5–7 days. Let slices come to room temperature or warm briefly before serving.
- Freezing: slice the loaf, wrap individual slices in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge or at room temperature for an hour.
- Reheating: microwave a slice 10–20 seconds (depending on thickness) or warm in a 300°F (150°C) oven for 8–12 minutes.
Food safety note: cool the loaf completely before sealing to avoid trapping steam, which can encourage spoilage.
Helpful cooking tips
- Use very ripe bananas (lots of brown spots) for maximum flavor and moisture.
- Let eggs come to room temperature first; they emulsify better and give a fluffier texture.
- Don’t overmix: fold until the flour streaks disappear—overworking develops gluten and makes the loaf tough.
- Check for doneness with a toothpick; slow-cooker surfaces brown differently than ovens, so rely on the center test rather than color.
- Line the cooker with parchment that overhangs the sides—this makes removing the loaf easy and keeps the edges from getting soggy.
Creative twists
- Chocolate-banana swirl: fold in 1/3 cup cocoa-swirl with half the batter for a marbled loaf.
- Maple-walnut: substitute brown sugar with dark maple syrup (reduce other liquids slightly) and add chopped toasted walnuts.
- Gluten-free: swap to a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
- Vegan: use oil instead of butter, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, chilled 5 minutes) and add a little extra leavening if needed.
- Spiced-up: boost the cinnamon with 1/4 teaspoon nutmeg and a pinch of cloves for a warming loaf.
Common questions
Q: How long should I cook this in my slow cooker?
A: Cook on HIGH for 2–3 hours or LOW for 3–4 hours. Because slow-cooker temperatures vary, start checking at the early time for doneness with a toothpick.
Q: Can I use frozen mashed bananas?
A: Yes—thaw and drain any excess liquid, then mash before measuring. Very ripe frozen bananas work great.
Q: Can I double the recipe?
A: It’s best to make a single batch per slow cooker. Doubling may overfill your pot; instead bake a second loaf if needed or use two slow cookers.
Q: Will nuts or chocolate chips make the loaf sink?
A: No, in small quantities (1/2 cup) they’re fine. Toss mix-ins in a tablespoon of flour before folding in to prevent heavy pieces from sinking to the bottom.
Q: Is this safe for overnight cooking?
A: No—don’t leave on the cooker for many hours beyond the recommended time. Slow cookers can over-dry or overcook batters if left unattended too long.
Conclusion
If you want another slow-cooker take with helpful photos and slightly different timing, see this Crockpot Banana Bread – Crinkled Cookbook for comparison. For a version that leans into cinnamon chips and an extra gooey center, check out this Slow Cooker Banana Bread Recipe with Cinnamon Chips. And if you’re collecting slow-cooker bread recipes, this Crockpot Banana Bread Recipe – Moms with Crockpots is another useful resource to compare techniques.
Slow Cooker Banana Bread
Ingredients
Method
- Grease the inside of a 6-quart (or similar) slow cooker with cooking spray or butter. Line the bottom and up the sides with a long strip of parchment paper.
- Mash the bananas in a large bowl until mostly smooth. Add granulated sugar, brown sugar, melted butter (or oil), eggs, and vanilla, then whisk until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
- Fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
- If desired, fold in nuts or chocolate chips.
- Pour the batter into the prepared slow cooker and level the top. Sprinkle extra chips or chopped nuts on top if desired.
- Place the lid on the slow cooker. Cook on HIGH for 2 to 3 hours or LOW for 3 to 4 hours. Start checking for doneness at the early time.
- If you notice excess condensation on the lid during cooking, briefly lift and drain it.
- When done, turn off the cooker and let the loaf rest inside for 10–15 minutes.
- Use the parchment overhang to lift the bread onto a cooling rack. Let cool at least 20–30 minutes before slicing.
