Slow Cooker Banana Bread with Brown Sugar Sauce
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4.5
165 reviews
Excellent
Slow Cooker Banana Bread with Brown Sugar Sauce
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Soft, tender slow cooker banana bread with a caramely, brown sugar sauce that develops while the bread cooks!! If you've never made a slow cooker dessert, start with this easy recipe!!
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Ingredients
Bread
- 2 large eggs
- ½ cup canola or vegetable oil
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups mashed ripe bananas about 3 large bananas
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 teaspoon cinnamon optional and to taste (I’ve made it with and without, both versions are good depending on preference)
Sauce
- ½ cup light brown sugar packed
- 1 ½ cups boiling water
Instructions
- Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step 7. Spray liner or base and sides of slow cooker with cooking spray; set aside. Do not use a smaller slow cooker because the bread rises quite dramatically and it will overflow.
Bread:
- To a large bowl, add the eggs, oil, sugars, vanilla, and whisk to combine.
- Add the bananas and stir to combine.
- Add the flour, baking powder, baking soda, salt, optional cinnamon, and stir to combine. Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer; set aside.
Sauce:
- To a large bowl (the same one you already used is fine, just wipe it clean with a paper towel), add the brown sugar, boiling water, and whisk to combine.
- Carefully pour the hot sugar-water mixture over the batter in slow cooker. Do not stir. This mixture turns into the sauce while the bread bakes; do not stir.
- Cover and cook on high for about 1 1/2 to 2 hours, or until the edges have set and are light golden brown and a toothpick inserted into center of bread comes out clean. Start checking at just over one hour to ensure you don’t overbake. My bread was done in 95 minutes. All slow cookers vary so cook until bread is done. I have not tested the recipe using the low heat setting and can’t speak to baking time or results.
- Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow bread to cool momentarily before serving.
Notes
- Bread is best warm and fresh but will keep in an airtight container for up to 5 days at room temp, noting the sauce absorbs into the bread by the second day.
- Storage is much easier if you use a liner because you can lift the entire liner out, bread and all, and place in an airtight container.
Nutrition Information
Show Details
Serving
1
Calories
398kcal
(20%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
13g
Cholesterol
47mg
(16%)
Sodium
233mg
(10%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 398kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 47mg | 16% |
| Sodium | 233mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
165 reviews
Excellent
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