Prep: 10 min. Cook: 2-1/2 hours
I love to use my slow cooker. I started to experiment with making bread in it so I wouldn’t have to heat up my kitchen by turning on my oven. It’s so easy and simple. I make this slow-cooker banana bread all the time. —Nicole Gackowski, Antioch, California
Ingredients
- 5 medium ripe bananas
- 2-1/2 cups self-rising flour
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon ground cinnamon
- Cinnamon sugar, optional
Directions
- Place a piece of parchment in a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels.
- Cook, covered, on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.
Self-rising flour- More than 1 cup
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 piece: 210 calories, 3g fat (2g saturated fat), 11mg cholesterol, 276mg sodium, 41g carbohydrate (23g sugars, 2g fiber), 5g protein.
Recommended Video
The best slow cooker dessert made with ripe bananas and chocolate chips. Each bite of Crockpot Banana Bread is moist, sweet and delicious and makes a yummy snack or breakfast.
We don’t typically associate our Crockpot with desserts, but once you try this delicious recipe, I bet you’ll be wanting to make it again and again. It’s super easy and makes the most tender banana bread. The sweetness of the bananas really shines through and the addition of chocolate chips gives it an even sweeter taste. My family adores this slow cooker banana bread!
Grab those overripe bananas and make your whole house smell amazing with this sweet quick bread recipe. You don’t need a special occasion to whip up a loaf. If you start to prepare it mid-afternoon, it will be ready to serve as dessert or breakfast with the leftover banana bread.
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It’s quite similar regular banana bread. You’ll find it moist, tender with the perfect amount of sweet flavor.
Why You’ll Love This Crockpot Banana Bread Recipe
- Slow cookers make the most yummy banana bread ever
- Only takes 2 1/2 hours to cook
- Great way to use up ripe banana so they don’t go to waste
- Super simple to make
- Easy customizable with other kinds of add-ins
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- Salted butter – You can also use unsalted butter.
- Granulated sugar – Raw sugar would also work, but I don’t recommend using powdered sugar.
- Light brown sugar – If you only have dark brown sugar, use that.
- Ripe bananas
- Mini chocolate chips – I prefer to use mini chocolate chips because they are lighter in weight and smaller. They will cook more evenly throughout and not fall to the bottom.
- Eggs – I used large eggs.
- Maple syrup – Real maple syrup is the best! I love Maple Lifestyle.
- Vanilla extract
- Unbleached all-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Salt
How to Make Banana Bread in a Slow Cooker
- Step One: Butter (or use nonstick cooking spray) the liner of the slow cooker.
- Step Two: Cut 2 pieces of parchment paper. Fold in thirds, length-wise. Place the paper one length wise and the one width wise in the slow cooker, like an X. Butter the top of the parchment as well.
- Step Three: In a large mixing bowl, mix the melted butter, granulated sugar, and light brown sugar with a hand mixer until all ingredients are combined.
- Step Four: Add the mashed bananas and ½ cup mini chocolate chips. Mix until combined.
- Step Five: Add the eggs, maple syrup, and vanilla extract. Mix wth a hand mixer.
- Step Six: Add the half flour, baking powder, baking soda, ground cinnamon, and ground ginger. Mix until ingredients are incorporated, then add the remaining flour and mix until you have no more dry flour.
- Step Seven: Once all the ingredients are incorporated, pour them in the prepared liner of the slow cooker.
- Step Eight: Cook on high for 2 hours 30 minutes or until the cake’s internal temperature reaches 200F.
- Step Nine: Take out of the slow cooker liner using the parchment paper.
- Step Ten: Let it cool off on a wire rack before serving.
Equipment Needed
- Dark chocolate bar
- Spread on butter, peanut butter, cream cheese or Nutella
- Yogurt and granola
- Mocha Latte
- Drizzle of caramel sauce
- Glass of milk or almond milk
Variations and Substitutions
- Add some nuts. Chopped pecans or walnuts are a tasty addition.
- Use browned butter instead of regular butter. This is a simple tutorial on how to brown butter.
- Change out the mini chocolate chips for dark chocolate chips or milk chocolate chips. I still recommend chopping the small though so they won’t sink to the bottom. Peanut butter chips or butterscotch chips would also be yummy.
Storage Instructions
Banana bread will keep on the countertop at room temperature for about 2 days. I recommend wrapping it in plastic wrap so it stays fresh.
You can also refrigerate it in an airtight container for 3 to 4 days.
Can I Freeze Banana Bread?
Yes, you can freeze banana bread either by the loaf or after you’ve sliced it up. I wrap mine in plastic wrap first and then cover it in a layer of aluminum foil. It will keep about 3 months in the freezer.
Why Do I Need to Use Ripe Bananas?
Ripe bananas are naturally more sweet and are softer. They are less fibrous they’ll be much easier to mash up to use in your banana bread recipe. You’ll notice a big difference if you use green bananas.
How to Quickly Ripen Bananas
If you’re like me, I can only ever find green bananas at the grocery store. Instead of waiting and waiting (and waiting) for what feels like forever for your bananas to ripen, try a few tricks instead.
This method takes about 24 to 36 hours to work its magic. Place the bananas in a brown paper bag and fold the top over. Wait about a day or so and let the ethylene gas do its thing. The result is ripe bananas!
Another quicker way is to bake the bananas in a 400F oven for 5 minutes. They’ll be brown and ready to use once they’ve cooled.
How to Tell When Banana Bread is Done
I use the toothpick test! Insert a toothpick in the center of the bread. If it comes out clean (minus any chocolate chips) and no wet batter on it, then it’s done.
How to Remove Banana Bread from the Crockpot
Carefully lift up the parchment paper to remove the banana bread from the slow cooker insert. It should easily pop right out.
Banana Recipes
You’ll also like this Carrot Cake Loaf and Slow Cooker Cinnamon Raisin Bread Pudding.
- light brown sugar
- mini chocolate chips
- unbleached all-purpose flour
- Butter (or use cooking spray) the liner of the slow cooker.
- Cut 2 pieces of parchment paper. Fold in thirds, length-wise. Place the paper one length wise and the one width wise in the slow cooker, like an X. Butter the top of the parchment as well.
- In a large mixing bowl, mix the melted butter, granulated sugar, and light brown sugar with a hand mixer until all ingredients are combined.
- Add the mashed bananas and ½ cup mini chocolate chips. Mix until combined.
- Add the eggs, maple syrup, and vanilla extract. Mix wth a hand mixer.
- Add the half flour, baking powder, baking soda, ground cinnamon, and ground ginger. Mix until ingredients are incorporated, then add the remaining flour and mix until you have no more dry flour.
- Once all the ingredients are incorporated, pour them in the prepared liner of the slow cooker.
- Cook on high for 2 hours 30 minutes or until the cake’s internal temperature reaches 200F.
- Take out of the slow cooker liner using the parchment paper.
- Let it cool off before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Reader Interactions
THERE’S nothing better than the smell of warm cake wafting through your house but with energy bills on the rise, how can we have it without turning on the oven?
Fellow foodies can’t get enough of the easy recipe
But nothing beats a slice of the home-baked dessert and without turning on the gas, we thought we couldn’t have it.
However, one clever foodie has opened up a whole new world of oven-free baking with her incredible banana bread recipe – and she does it all in her slow cooker.
She’s developed a wide range of exciting eats from lamb leg with honey to curried sausages, cream cheese quesadillas and coconut curry.
But it’s her slow cooker banana bread that’s really hit the spot with her fans. Apparently it’s super easy to make and only needs three ingredients.
In a helpful clip, she tells us just how it’s done.
The video begins with a list of essentials. Bakers will need four ripe bananas, one can of condensed milk and two cups of self-raising flour. You can also throw in some chocolate chips, if you fancy them.
SweetChilliSauce chops up the bananas and adds them to a mixing bowl before using a masher to press them into a puree-like consistency.
Next, she empties a can of sweetened condensed milk on top of the bananas and gives it a good mix.
The self-raising flour is decanted into the bowl and the ingredients are mixed once again into a smooth batter. The baker is partial to a chocolate chip, so adds a few handfuls at this point.
The ingredients are ready to bake, so she lines her slow cooker with baking paper and slowly pours the mixture in. After smoothing the top to make it level, she places a tea towel carefully over it and adds the lid on top to seal.
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She turns the slow cooker onto the high setting, and the video jumps to the finished product: a beautifully-baked banana bread complete with golden crust.
Finally, she slices the cake and zooms in to show viewers its warm and fluffy texture.
One grateful mum exclaimed her joy over the easy recipe: “Just made this. Awesome, toddlers approve.”
“I have to try this,” added another.
Just three ingredients are used for the tasty bake
The result will make your mouth water
This is the best slow cooker banana bread with chocolate.
Buttery, incredibly moist, loaded with chocolate chips and easy to make.
Yes, you can use the slow cooker to make cakes or desserts. I love it specially to make spongy cakes, the texture and moist is always amazing. Plus no need to use the oven.
This is a traditional banana bread recipe with sugar and butter but I am testing healthier versions too. Soon available on the web.
Healthier slow cooker dessert ideas?
Two of my favourite recipes: Pumpkin and chocolate cake and Chocolate and pear cake.
Can I bake it in the oven?
Of course, bake it at 180°C for 40 minutes or until a toothpick comes out with a few moist crumbs. You can also add some melted chocolate on top to get an extra chocolaty banana bread.
Slow cooker banana bread with chocolate chips
Course: Dessert, Slow Cooker, Traditional
- 4 ripe bananas
- 180 g flour
- 80 g unsalted, melted butter
- 100 g brown sugar
- 6 g baking powder
- 100 g Greek yogurt
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon vanilla extract
- 80 g dark chocolate chips
- A pinch of salt
- Line the slow cooker with parchment paper.
- Cut one of the bananas in two slices, lengthwise. Set aside.
- Mash the other 3 bananas using a fork.
- In a bowl, whisk together the melted butter, sugar and eggs, for 2-3 minutes.
- Add in Greek yogurt, vanilla and cinnamon powder. Whisk for 1 minute.
- Fold in the flour, salt and baking powder.
- Then, fold in the mashed bananas and chocolate chips.
- Pour the batter into the slow cooker and place the banana slices on top.
- Place the lid covered with kitchen towel or paper.
- Cook on HIGH for 1 hour and 45 minutes.
- Let it cook for 15 minutes before removing from the slow cooker. Enjoy it!
Notes
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Slow-Cooker Banana Bread Oatmeal (Vegan, Gluten-Free)
It’s the perfect morning meal to make ahead of time – in just 5 minutes you can have breakfast ready for the whole week if you want to. It’s also a great recipe to pull out for larger family breakfasts or brunches.
A quick note for my gluten-free friends, be sure to use gluten-free oats to avoid cross contamination if you have a sensitivity!
As a Prepology representative on QVC, I can attest to how often their kitchen gadgets come in handy—and this 2 quart slow-cooker is no exception. It’s a lot of fun sharing their range of practical, well-priced tools, and with comfort food season right around the corner, I’m already thinking about all of the ways that I can use them to make mouth-watering meals for my family (and yours!).
So let’s start with breakfast, shall we?
How To Make My Slow-Cooker Banana Bread Oatmeal
Step 1. Spray slow-cooker with nonstick cooking spray.
Step 2. Peel the bananas and mash them up into a puree.
Step 3. Combine all ingredients in the slow cooker and cover.
Step 4. Cook cook on High for 1 to 1 ½ hours or until liquid is absorbed and oatmeal is tender.
Step 5. Spoon into bowls, drizzle with more maple syrup and cinnamon if desired and serve.
Step 6. Enjoy!
What Else Can I Use?
- Oatmeal can be enjoyed in so many ways so I encourage you to be creative and experiment with different flavors.
- Walnuts can be substituted with whatever nuts you prefer.
This Slow-Cooker Banana Bread Oatmeal is special because
Takes 5 minutes to put together and and is ready in 1-2 hours.
Great for before work/school and if you have guests.
It can be double in a large slow cooker and keeps well for up to a week.
Want More Back-To-School Breakfast Ideas?
7 Of My Staple Smoothie Recipes
Canadian Bacon And Egg Breakfast Cups (Gluten Free)
Oatmeal Raisin Breakfast Cookies (Gluten Free, Dairy Free)
Slow-Cooker Banana Bread Oatmeal (Gluten-Free, Vegan)
The perfect healthy, filling back to school breakfast for busy mornings or weekends.
- Spray a 2 quart slow-cooker with nonstick cooking spray.
- Peel the bananas and mash them up into a puree. I like to do this on a plate or shallow, flat bottomed container to make this easier.
- Combine all ingredients in the slow cooker and cover.
- Spoon into bowls, drizzle with more maple syrup and cinnamon if desired and serve.
- This will keep in the refrigerator for up to a week. When reheating in the microwave, add a bit of water to achieve a soft consistency.
banana, Banana Bread, oatmeal, oats
Let us know how it was!