Name: Crockpot Banana Bread Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 2 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 2/3 cup chopped walnuts; 1/2 cup unsalted butter (softened); 1 cup sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups mashed ripe bananas (about 3 large or 4-5 small)

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Introduction

This Crockpot Banana Bread is a moist, flavorful twist on the classic favorite, made effortlessly using your slow cooker. Perfect for a hands-off approach, it fills your kitchen with a delightful aroma while baking gently over a few hours.

Two slices of moist banana bread with visible small dark specks and a slightly crisp golden-brown crust sit stacked slightly overlapping on a white square plate. To the right of the bread are a few fresh red raspberries and scattered pieces of walnut, all placed on a white marbled surface. The close-up view shows the detailed texture of the banana bread crumb, highlighting its soft and dense interior. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup chopped walnuts
1/2 cup unsalted butter (softened)
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups mashed ripe bananas (about 3 large or 4-5 small)

Instructions

Step 1: Use a 4.5 quart crockpot. Switch the crockpot to high and remove the interior stoneware crock. Spray the inside of the stoneware with non-stick spray or grease with shortening, then set it aside. This preheats your crockpot while you prepare the batter.
Step 2: In a small bowl, combine the flour, baking soda, salt, and chopped walnuts. Set aside.
Step 3: In a KitchenAid mixer or large bowl, beat the softened butter and sugar until fluffy. Add the eggs, vanilla extract, and mashed bananas, mixing again until combined.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until blended. Avoid overmixing to keep the bread tender.
Step 5: Pour the batter into the prepared stoneware crock, then place it back into the warmed crockpot. Cover and cook on high for about 3 hours. Start checking around 2½ hours by inserting a toothpick in the center; the bread is done when the toothpick comes out clean.
Step 6: Once done, switch the crockpot off and carefully remove the stoneware. Loosen the edges gently with a knife and invert the bread onto a cooling rack.
Step 7: Let the bread cool slightly before slicing into wedges. Serve warm or cold, optionally alongside fresh fruit or your favorite morning coffee.

Tips & Variations

For extra moisture, stir in 1/4 cup of plain yogurt or sour cream to the wet ingredients.
Swap walnuts for pecans or skip nuts altogether if preferred.
Add a handful of chocolate chips for a sweeter variation.
Use ripe but not overly brown bananas for best flavor and texture.

Storage

Store the banana bread in an airtight container. It stays fresh at room temperature for up to 2 days, but refrigerate after that to extend freshness for another 1-2 days. Reheat slices gently in the microwave or toaster oven before serving for a warm treat.

How to Serve

Two thick slices of moist banana nut bread with a light brown color and dark specks of banana and nut pieces are stacked slightly leaning on each other on a white plate. The texture looks soft and crumbly with visible small nuts and banana bits throughout the bread. On the right side of the plate, there are several bright red raspberries and a small pile of walnut halves resting on the white marbled surface. The close-up view highlights the bread’s dense, slightly grainy texture and fresh ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a smaller or larger crockpot?

This recipe is designed for a 4.5 quart crockpot. Using a significantly smaller crockpot may cause overflow, while a much larger one may affect cooking times and texture.

How do I know when the banana bread is fully cooked in the crockpot?

Start testing around 2½ hours using a toothpick inserted into the center. If it comes out clean or with just a few crumbs, the bread is done. If wet batter sticks to the toothpick, continue cooking and check every 15 minutes.