Are you aware that you can make banana bread in a slow cooker? Although this banana bread cooks for two or three hours, all of it is hands-off. You just add them to the crockpot once you combine the ingredients and let it do all the work. If you don’t have access to an oven, it’s too hot for real baking, or you’re just curious to make banana bread in your slow cooker, this delicious recipe is perfect.
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Banana Bread Recipe
Ingredients:
Cooking spray
1/2 c. (1 stick) melted butter
3/4 c. granulated sugar
1/4 c. packed brown sugar
(2) large eggs
1 tsp. pure vanilla extract
(3) medium bananas, mashed
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1 1/2 c. chocolate chips, plus more for topping
Directions:
Using two 4 “to 5” parchment paper strips, line your slow cooker’s bowl in an “x” form and spray with cooking spray. Whisk the butter, sugar, brown sugar, eggs and vanilla together in a large bowl. Whisk in shredded bananas.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in another big cup. Fold into wet ingredients when mixed, then fold into chocolate chips.
Transfer batter into an even layer to prepare a slow cooker and smooth. Sprinkle with more chocolate chips on top, and cook for 4 hours at small. Remove from the slow cooker and allow to cool before serving for 10 minutes.
Note:
Free the toasted pecans to omit. If you prefer a different nut such as walnuts or slivered almonds, use those instead. Toasted nuts also add a good crunch, and toasting in the nuts will bring out the aromatic oils. Another idea is to add chocolate chips. Mini chocolate chips make a particularly delightful addition because they don’t overshadow the banana flavor. Add chocolate chips to the nuts in the same ratio and gently mix them into the batter.
Ingredients
- Cooking spray
- 1/2 c. (1 stick) melted butter
- 3/4 c. granulated sugar
- 1/4 c. packed brown sugar
- (2) large eggs
- 1 tsp. pure vanilla extract
- (3) medium bananas, mashed
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1 1/2 c. chocolate chips, plus more for topping
Instructions
Using two 4 "to 5" parchment paper strips, line your slow cooker's bowl in an "x" form and spray with cooking spray. Whisk the butter, sugar, brown sugar, eggs and vanilla together in a large bowl. Whisk in shredded bananas.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in another big cup. Fold into wet ingredients when mixed, then fold into chocolate chips.
Transfer batter into an even layer to prepare a slow cooker and smooth. Sprinkle with more chocolate chips on top, and cook for 4 hours at small. Remove from the slow cooker and allow to cool before serving for 10 minutes.
Note:
Free the toasted pecans to omit. If you prefer a different nut such as walnuts or slivered almonds, use those instead. Toasted nuts also add a good crunch, and toasting in the nuts will bring out the aromatic oils. Another idea is to add chocolate chips. Mini chocolate chips make a particularly delightful addition because they don't overshadow the banana flavor. Add chocolate chips to the nuts in the same ratio and gently mix them into the batter.
