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!
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
Instructions
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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.
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In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Stir in the mashed bananas.
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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.
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Transfer the batter to the prepared slow cooker, smoothing it into an even layer. Top with additional chocolate chips.
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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
