Slow Cooker Chocolate Chip Banana Bread
User Reviews
5
Slow Cooker Chocolate Chip Banana Bread
Description
The batter starts with whisked eggs, granulated sugar, oil, sour cream or Greek yogurt, and vanilla, creating a rich liquid base. Mashed ripe bananas are incorporated next, which provide moisture and sweetness. Dry ingredients including flour, baking soda, salt, and optional cinnamon are folded in carefully to avoid overmixing. Mini chocolate chips and nuts are stirred in to add bursts of flavor and texture.
Prepared batter is placed in a well-greased slow cooker insert or lined with parchment or a liner for easy removal. Slow cooking produces a evenly baked banana bread with a soft crumb. Mini chocolate chips distribute well and rarely sink to the bottom.
Banana bread can be stored airtight at room temperature for several days or frozen for longer shelf life; refrigeration is generally avoided to prevent drying. This method enables baking banana bread without an oven, ideal for those who prefer slow cooking appliances or want a hands-off approach.
Ingredients
- 2 egg large
- 1 cup granulated sugar
- ½ cup canola oil or vegetable oil
- 2 tablespoons sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 3 banana peeled and mashed (about 1 1/2 cups when mashed, medium/large, ripe
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- ¼ teaspoon cinnamon optional
- ½ cup mini chocolate chips optional but strongly recommended
- ½ cup pecans optional (walnuts may be substituted, chopped
Instructions
- To a large mixing bowl, add the eggs, sugar, oil, sour cream or Greek yogurt, vanilla, and whisk to combine.
- Add the mashed bananas and whisk to incorporate.
- Add the flour, baking soda, salt, optional cinnamon, and stir to combine. Tip - Make sure to use a spatula to really get all the dry ingredients from the bottom of the bowl incorporated.
- Add the mini chocolate chips, nuts, and stir to incorporate. Tips - I prefer mini chocolate chips to regular sized chips (morsels) because mini chips don't sink to the bottom as easily and distribute better. However, if you only have regular sized that's fine. Nuts are totally optional and you can simply omit them if you don't like or want nuts.
- Spray the ceramic insert of a 6-quart slow cooker very well with cooking spray, or for easier cleanup consider lining it with parchment paper or a slow cooker liner. Tip - If you line with parchment paper or use a liner, it's much easier to lift the bread out of the slow cooker after it's done without mutilating the appearance.
- If desired, sprinkle a few more chocolate chips over the top for extra chocolate flavor and appearnce.
- Turn the batter out into the prepared slow cooker insert, place the lid on top, and cook on HIGH power for about 3 hours. Tips - All slow cookers vary in their heat output and so the cooking time is simply an estimate. I suggest starting to check after about 2 or 2 1/2 hours to see if your bread is done. If it takes longer than 3 hours, that's perfectly fine. Cook until done! Meaning a toothpick inserted in the center comes out clean (there may be chocolate of course), or with a few moist crumbs but no batter. For more even cooking, I like to rotate the slow cooker insert midway through because I find the right side of my slow cooker cooks hotter than the left, so in order to even things out, I rotate it. You may or may not need to rotate.
- After the banana bread is cooled enough, you can slice and serve it.
Notes
- Store leftover banana bread airtight at room temperature for up to 4-5 days or freeze for 3-4 months to maintain freshness.
- Avoid refrigerating banana bread as it can dry out quickly unless necessary due to warm kitchen conditions.
- Using mini chocolate chips helps prevent sinking and offers even distribution throughout the loaf.
- Consider lining the slow cooker with parchment or a liner for easier removal and cleanup.
- This recipe was adapted from a homemade banana bread source and can be customized with or without nuts and spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 241kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 233mg | 10% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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