Why You’ll Love This Recipe

Making banana bread in a Crock-Pot is an absolute game-changer! The slow cooker allows the bread to cook evenly, creating a perfectly moist loaf every time. The addition of chocolate chips elevates this classic dessert, adding pockets of melty goodness throughout. Plus, this recipe is super easy with minimal prep time. Simply mix the ingredients, pour them into the Crock-Pot, and let it do the work. It’s the ideal way to enjoy banana bread without turning on the oven!

Ingredients

Cooking spray
1/2 cup (1 stick) melted butter
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 tsp pure vanilla extract
3 medium bananas, mashed
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp kosher salt
1 1/2 cups chocolate chips, plus more for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Using two 4” to 5” strips of parchment paper, line the bowl of your slow cooker in an “X” formation and spray with cooking spray.
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Stir in mashed bananas.
In another large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients, folding them in until just combined. Then fold in chocolate chips.
Transfer the batter into the prepared slow cooker, smoothing it into an even layer. Top with additional chocolate chips.
Cook on low for 4 hours. Once done, remove the bread from the slow cooker and let it cool for 10 minutes before serving.

Servings and Timing

Servings: 12 slices
Preparation time: 10 minutes
Cooking time: 4 hours (on low)

Variations

Add-ins: You can customize your banana bread by adding nuts like walnuts or pecans for extra crunch.
Toppings: Try topping the bread with a drizzle of peanut butter or a dusting of powdered sugar for a sweet finish.
Spices: Boost the flavor with a pinch of nutmeg or a dash of vanilla bean paste for a more complex flavor profile.

Storage/Reheating

Storage: Keep any leftover banana bread tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days.
Reheating: Reheat slices in the microwave for 15-20 seconds, or toast them lightly for a warm treat.

FAQs

Can I use a regular oven instead of a slow cooker?

Yes, you can bake this banana bread in a preheated 350°F oven for about 60-70 minutes or until a toothpick comes out clean.

How do I know when the banana bread is done?

The bread is done when it has a golden-brown crust and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Just thaw and mash them before using in the recipe.

Can I make this bread without chocolate chips?

Absolutely! You can omit the chocolate chips or substitute them with chopped nuts, dried fruit, or other mix-ins.

What if I don’t have parchment paper?

If you don’t have parchment paper, you can grease the slow cooker insert with cooking spray and lightly dust it with flour to prevent sticking.

Can I double the recipe?

Yes, you can double the recipe, but make sure your Crock-Pot is large enough to accommodate the extra batter. You may need to adjust the cooking time slightly.

Can I use whole wheat flour?

You can substitute some of the all-purpose flour with whole wheat flour, but the texture will be denser.

How do I make this banana bread vegan?

To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a plant-based butter alternative.

Can I add other fruits to the banana bread?

Yes! You can add small pieces of apple, berries, or even pineapple for a fruity twist.

How long does it take to cook banana bread in a slow cooker?

Banana bread in a slow cooker typically takes about 4 hours on low heat.

Conclusion

Making banana bread in the Crock-Pot is an easy and foolproof way to enjoy this comforting classic with minimal effort. With its perfectly moist texture and the richness of chocolate chips, this banana bread is a guaranteed hit. Whether you’re in a rush or just don’t want to heat up the oven, this slow cooker version is the perfect solution for satisfying your banana bread cravings.

Crock-Pot Banana Bread

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Author: Julia
Total Time: 5 hours
Yield: 12 servings
Diet: Vegetarian

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Description

This Crock-Pot Banana Bread is the ultimate easy and hands-off way to make a moist, tender loaf without turning on the oven. With ripe bananas, a touch of cinnamon, and plenty of chocolate chips, this slow cooker recipe creates a flavorful and comforting treat with minimal effort. Perfect for busy days or lazy weekends, this banana bread is a guaranteed crowd-pleaser that’s as simple as mixing, pouring, and waiting for the slow cooker to do the work. Enjoy this delicious loaf warm, toasted, or as a quick snack throughout the day!

Instructions

Line the bowl of your slow cooker with two 4” to 5” strips of parchment paper in an “X” formation and spray with cooking spray.
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Stir in the mashed bananas.
In another large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and fold in until just combined. Fold in the chocolate chips.
Transfer the batter to the prepared slow cooker, smoothing it into an even layer. Top with additional chocolate chips.
Cover and cook on low for 4 hours. Once done, remove the bread from the slow cooker and let it cool for 10 minutes before serving.

Notes

For added crunch, try folding in walnuts or pecans.

Enhance the flavor with a sprinkle of nutmeg or a dash of vanilla bean paste.

If you don’t have parchment paper, grease the slow cooker insert with cooking spray and dust lightly with flour.

Prep Time: 10 minutes
Cook Time: 4 hours (on low)
Category: Dessert
Method: Slow Cooking
Cuisine: American