Slow Cooker Banana Bread

5 from 2 votes

Make Slow Cooker Banana Bread for a classic recipe that everyone loves. The banana bread turns out moist, delicious and made with simple ingredients.

Prep Time15

Cook Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

3 large very ripe bananas mashed
2 cups All Purpose Flour
1/2 cup Butter melted
1 cup Granulated Sugar
2 large Eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon Salt
1 1/2 cups chopped walnuts divided

Instructions

Line a crock pot thoroughly with parchment paper and spray the paper with a non-stick cooking spray.
Peel the bananas and place them in a large mixing bowl. Mash the bananas.
Stir in melted butter, egg, sugar, vanilla, baking soda, and salt. Stir well.
Gently stir in the flour until just combined.
Stir in 1 cup of the chopped walnuts.
Pour the batter into the prepared crock pot and spread it out into an even layer.
Sprinkle the remaining walnuts on top.
Carefully place a clean kitchen towel over the crock pot and then place the lid on the crock pot.
Cook on high for 2-4 hours. Start checking the bread after it has been cooking for 2 hours.
The bread is done with a toothpick inserted into the center of the bread comes out clean.
Once the bread is cooked through, use the edges of the parchment paper to carefully remove the bread from the crock pot.
Let the bread cook slightly on the parchment paper.
Then the bread is ready to slice, serve and enjoy!

Notes

Each crock pot cooks differently. Start checking the bread after it has been cooking for 2 hours and then check every 30 minutes until the bread is cooked through.

Store any leftovers of the bread in an airtight container or ziplock bag for up to 5 days at room temperature.

The nuts in this recipe are optional. You can easily leave them out or use a different type of nut if you prefer.

Nutrition

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