Here’s a crockpot banana bread recipe we bet you’ll love adding to your menu. It’s perfect when you crave a slice of fresh banana bread but don’t want all the fuss of using the oven. This crockpot bread recipe is literally dump-and-forget easy, but still big in flavor! Cool, right? Serve it with cinnamon coffee or tea for an energizing breakfast or a delicious afternoon snack.
Tips on Making Crockpot Banana Bread
Before you head to the kitchen, here are some tips you should know about in making this slow cooker banana bread:
- Use overripe bananas. Those brown and mushy bananas that you’ve forgotten about work best for this banana bread recipe. They’re the most flavorful!
- Banana bread should come out easily when you’ve properly greased the crockpot insert. But here’s an even easier hack: take the bread out by lining the crockpot with two strips of parchment paper long enough to overhang. This will serve as the handle for easy lifting later on.
- Mix in other delicious ingredients into your batter like pecans, chopped walnuts, almonds, mini chocolate chips, desiccated coconut, and dried cranberries.
- Don’t peek to check into the banana bread until after 2 hours. Otherwise, the heat will escape and the bread will not cook evenly.
- Serve your bread with spreads like peanut butter, cream cheese frosting, or pear jam. You can also turn it into a banana-flavored french toast.
How To Make Crockpot Banana Bread
Made easy in a crockpot, this classic crockpot banana bread recipe brings you an afternoon snack that is fluffy, tender, and full of flavor.
Grease the crockpot insert with butter, then flour. Set aside.
Sift the flour, baking powder, baking soda, and salt together in a bowl.
Using an electric beater set on low, fluff the shortening in a separate bowl until it becomes soft and creamy. Add the sugar gradually.
Beat the eggs slowly with a fork.
Add in ⅓ of the flour mixture, ½ the bananas, another ⅓ of the flour mixture, and then the rest of the bananas.
Add the last of the flour mixture and fold in the walnuts.
Place the batter in the slow cooker insert. Put the lid on.
Cook the batter on High for 2 hours.
Let the banana bread cool for 10 minutes.
Serve and enjoy!
- Sugar: 27g
- Calcium: 110mg
- Calories: 492kcal
- Carbohydrates: 65g
- Cholesterol: 55mg
- Fat: 24g
- Fiber: 3g
- Iron: 3mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 9g
- Potassium: 251mg
- Protein: 8g
- Saturated Fat: 4g
- Sodium: 582mg
- Trans Fat: 1g
- Vitamin A: 782IU
- Vitamin C: 3mg
Frequently Asked Questions
Why do you need baking soda in banana bread?
Baking soda is a leavening agent that reacts with an acidic component which in this recipe is the bananas. As a result, it creates bubbles that give the bread a lift and make it fluffy.
What can I use if I don’t have baking soda?
While baking soda gives the best texture for banana bread, you can substitute it with baking powder. Baking powder doesn’t give as much rise as baking soda, so you will need to use more. Substitute 2 teaspoons of baking powder for every 1 teaspoon baking soda. On the other hand, if there is no leavening agent, the banana bread will come out extremely dense.
Why is my banana bread dry?
A banana bread turns out dry if there is not enough moisture or if there’s too much flour. There’s no need to worry. This can easily be fixed by brushing simple syrup on the bread which will improve its texture.
ConclusionNo oven or the kitchen too hot? Make a deliciously fluffy, flavorful, and easy-to-make crockpot banana bread. It's the perfect snack any time of day.
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