Slow Cooker Banana Bread with Brown Sugar Sauce
User Reviews
4.5
Slow Cooker Banana Bread with Brown Sugar Sauce
Description
This Slow Cooker Banana Bread uses ripe mashed bananas combined with eggs, canola oil, brown sugar, and vanilla extract for a rich, sweet batter. The dry ingredients include all-purpose flour, baking powder, baking soda, salt, and optional cinnamon for warmth. After mixing, the batter is spread evenly into a well-prepared slow cooker to prevent sticking and accommodate the bread's rising volume.
A hot brown sugar and boiling water mixture is poured carefully over the batter without stirring; during cooking, this forms a brown sugar sauce beneath the baked bread. Cooking on high for about 1.5 to 2 hours finishes the bread with a moist texture infused by the caramel-like sauce. The slow cooker method offers a hands-off way to bake without an oven.
The bread is best served warm and fresh, but it keeps well for up to five days at room temperature, during which the sauce continues to soak into the crumb. Using a slow cooker liner aids cleanup and allows lifting the bread for storage. This banana bread works well as a breakfast item or sweet snack with its balanced sweetness and added moisture from the brown sugar sauce.
Ingredients
Bread
- 2 egg large
- ½ cup canola oil or vegetable oil
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups banana about 3 large bananas, mashed ripe
- 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 water boiling
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
- Use a slow cooker liner or spray to prevent sticking and make cleanup easier.
- The bread rises significantly; ensure your slow cooker is large enough to prevent overflow.
- The brown sugar sauce forms under the bread and infuses moisture over time, so bread is best fresh but stores well up to 5 days sealed.
- You can store the baked banana bread in an airtight container at room temperature.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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