Description
This Crockpot Banana Bread recipe offers a moist, flavorful twist on classic banana bread, perfectly baked in a slow cooker. Utilizing ripe bananas and walnuts, this method simplifies baking by using a crockpot, delivering a tender, delicious bread without heating up your oven.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup chopped walnuts
Wet Ingredients
- 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)
Instructions
- Preheat the Crockpot: Use a 4.5 quart crockpot. Switch the crockpot to high and remove the interior stoneware crock. Spray the interior of the stoneware with non-stick cooking spray or grease with shortening, then set it aside. This preheats the crockpot like an oven as you prepare the batter.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking soda, salt, and chopped walnuts to evenly distribute the leavening agent and nuts.
- Prepare Wet Mixture: In a large bowl or using a mixer, beat the softened butter and sugar together until the mixture is fluffy. Next, add the eggs, vanilla extract, and mashed bananas, mixing again to combine thoroughly.
- Combine and Stir: Add the dry ingredients to the wet mixture and stir just until blended. Avoid overmixing to ensure a tender texture.
- Cook in Crockpot: Pour the batter into the prepared stoneware crock and place it in the warmed crockpot liner. Cover and cook on high for 3 hours. Begin checking at 2.5 hours by inserting a toothpick into the center; the bread is done when the toothpick comes out clean.
- Remove and Cool: Once done, switch the crockpot off and carefully remove the stoneware. Gently loosen the edges with a knife and invert the bread onto a cooling rack to prevent sogginess.
- Serve and Store: Cut the banana bread into wedges and enjoy either warm or cold. It pairs beautifully with fresh fruit and morning coffee. Store leftover bread by refrigerating after the first day to maintain freshness for up to 3-4 days.
Notes
- Use ripe bananas for the best flavor and sweetness.
- Do not overmix the batter to keep the bread tender.
- Check the banana bread with a toothpick to prevent overcooking and dryness.
- Greasing the stoneware properly prevents sticking and helps with easy removal.
- Store the bread refrigerated after the first day to extend freshness.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Keywords: Crockpot banana bread, slow cooker banana bread, easy banana bread, no oven banana bread, banana bread recipe with walnuts
