Slow Cooker Banana Bread Recipe
User Reviews
5
Slow Cooker Banana Bread Recipe
Description
This Slow Cooker Banana Bread begins by lining a slow cooker with parchment paper strips for easy removal and greasing it to prevent sticking. The wet ingredients—mashed ripe bananas, melted butter, granulated and brown sugars, eggs, and vanilla—are mixed together until smooth. In a separate bowl, flour, baking powder, baking soda, and cinnamon are whisked, then gently folded into the wet mixture.
Chopped walnuts are stirred in with half mixed into the batter and the remainder sprinkled on top before slow cooking on low for about 4 hours. The slow cooker’s low and steady heat results in soft banana bread with a tender crumb and walnut accents. Checking doneness with a toothpick is recommended starting at 3 ½ hours due to slow cooker variances.
Serving suggestions include slicing into wedges or long pieces. Ingredients like nuts can be replaced or omitted, and alternatives such as chocolate chips or blueberries can be added for variety. The lined slow cooker ensures the bread can be removed whole, simplifying serving and storage.
Ingredients
- 3 large banana very ripe and mashed
- 1/2 cup butter 1 stick, melted
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups walnuts divided, chopped
Instructions
- Line your slow cooker with parchment paper. Do this in 2 long strips, making removing the bread easier. Then spray the slow cooker with nonstick spray.
- Mash the bananas in a large bowl. Then add the melted butter, sugar, brown sugar, eggs, and vanilla to the mashed bananas.
- Whisk together the flour, baking powder, baking soda, and cinnamon in a medium bowl.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Stir in 1 cup of the walnuts.
- Pour the banana bread mixture into the slow cooker and spread out evenly.
- Sprinkle the remaining ½ cup of walnuts over the top of the bread.
- Cover and cook on low for 4 hours.
- Start checking to see if your bread is done around 3 ½ hours. Slow cookers vary greatly, and your cooking time may be longer or shorter.
- When a toothpick inserted comes out clean, your bread is ready.
- Use the edges of the parchment paper to remove the bread from the slow cooker.
Notes
- Use overripe bananas for optimal texture and flavor in the bread.
- Line and grease the slow cooker well to enable easy removal of the bread in one piece; slow cooker liners can also be used.
- You can omit nuts or substitute with your preferred nut, or add chocolate chips or blueberries for variation.
- Slices can be cut as wedges or long slices depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 70mg | 3% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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