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Slow Cooker Banana Bread

This slow cooker banana bread is a moist and tender treat made with simple ingredients, perfect for lazy days. The gentle cooking process ensures a deliciously soft loaf that stays fresh for days.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Breakfast, Snacks
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Banana Bread
  • 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.
For Greasing and Lining
  • as needed cooking spray or butter For greasing.
  • 1 piece parchment paper To line the slow cooker.

Method
 

Preparation
  1. Lightly grease the inside of the slow cooker with cooking spray or butter and line the bottom with parchment paper.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add both sugars, melted butter (or oil), eggs, and vanilla to the mashed bananas. Whisk until the mixture is smooth and slightly glossy.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using).
  5. Add the dry mix to the wet mixture and stir gently with a spatula until just combined. Do not overmix.
  6. Fold in nuts or chocolate chips if using.
  7. Scrape the batter into the prepared slow cooker and smooth the top with a spatula.
Cooking
  1. Cover and cook on LOW for 2½ to 3½ hours, checking with a toothpick for doneness.
Cooling
  1. Turn off the cooker and let the bread rest for 10–15 minutes in the pot. Use the parchment to lift the loaf onto a cooling rack. Cool for an additional 15–20 minutes before slicing.

Notes

Wrap cooled slices tightly in plastic wrap or keep the whole loaf in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for longer freshness. Can be frozen for up to 3 months.