Go Back
–+ servings
image of realistic top down mise en place ripe bananas flour sugar eggs butter baking soda salt vanilla extract sour cream walnuts chocolate chips arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
katya bou

10 Minute Prep Simple Banana Bread

This quick-prep banana bread transforms overripe bananas into a moist, comforting loaf in your slow cooker, perfect for busy days when you crave homemade goodness without the oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 very ripe, mashed (about 1.5 cups) Bananas The browner, the better for flavor
  • 1 3/4 cups All-Purpose Flour
  • 3/4 cup Sugar granulated
  • 2 large Eggs lightly beaten
  • 1/2 cup Fat melted unsalted butter or neutral oil like canola
  • 1 tsp Baking Soda
  • 1/2 tsp Salt fine sea salt
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon optional but encouraged
  • 2 tbsp Milk optional, if batter is too stiff

Equipment

  • Slow Cooker
  • Two mixing bowls
  • whisk or spatula
  • 9x5 inch loaf pan or similar oven-safe dish

Method
 

Prep and Mash
  1. Prep your slow cooker by greasing the insert or lining it with parchment paper for easy removal. Mash the 3-4 very ripe bananas in a large mixing bowl until smooth or slightly lumpy.
Combine Wet Ingredients
  1. Pour the melted butter or oil over the mashed bananas. Add the sugar, beaten eggs, and vanilla extract. Whisk vigorously for about 30 seconds until glossy.
Prepare Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
Mix and Adjust
  1. Gently fold the dry ingredients into the wet mixture until just combined. Add milk if the batter seems too thick. Do not overmix.
Cook in Slow Cooker
  1. Pour the batter into the prepared slow cooker insert. For a decorative touch, slice a banana and place on top. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, until a toothpick inserted in the center comes out with moist crumbs.
Cool
  1. Remove the loaf carefully and let it cool in the slow cooker for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 150kcalCarbohydrates: 23gProtein: 3gFat: 6g

Notes

This crockpot adaptation retains the quick prep time but uses gentle cooking for moist results. Store at room temperature for up to 3 days or freeze for longer. Reheat slices in the microwave for 20 seconds.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe