Go Back
–+ servings
image of Overripe bananas all purpose flour unsalted butter brown sugar granulated sugar eggs vanilla extract almond extract baking soda baking powder salt rainbow sprinkles milk white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
katya bou

2 in 1 Banana Bread and Sugar Cookie Hybrid

This is not just a cake, it's a mood, a celebration of indecision culminating in pure deliciousness. It’s a game-changer for the after-school snack and a worthy centerpiece for Sunday brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large overripe bananas dark and speckled for best sweetness and moisture
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter softened (or 1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar packed
  • 2 large eggs
  • 1/4 cup milk or sour cream
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp fine sea salt
  • 1/2 cup rainbow sprinkles jimmies preferred to prevent color bleeding

Equipment

  • Slow Cooker
  • - Mixing bowls
  • - Whisk
  • Fork or Potato Masher

Method
 

Prepare the Slow Cooker
  1. Grease the inside of your slow cooker lightly with butter or oil to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Prepare Wet Ingredients
  1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract and almond extract.
  4. In a separate bowl, mash the bananas until mostly smooth, leaving a few small lumps for texture.
  5. Add the mashed bananas and milk or sour cream to the butter mixture. Mix until just combined.
Combine and Cook
  1. Gradually add the dry ingredients to the wet ingredients, mixing until the flour streaks disappear. Do not overmix.
  2. Gently fold in the rainbow sprinkles until evenly distributed.
  3. Pour the batter into the prepared slow cooker and spread evenly.
  4. Cook on high for 2 hours, or until a toothpick inserted in the center comes out clean. Start checking around 1.5 hours, as slow cooker times can vary.
  5. Turn off the slow cooker and let the bread cool in the cooker with the lid off for 30 minutes. Then, carefully remove the loaf and place on a wire rack to cool completely before slicing.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10g

Notes

For enhanced flavor, double the almond extract or add sliced almonds on top before cooking. Use jimmies sprinkles to avoid color bleeding. Store at room temperature in an airtight container for up to 3 days, in the fridge for up to 5 days, or freeze whole or in slices for up to 3 months. Reheat slices in microwave for 20 seconds or oven at 350°F for 10 minutes. Serve as breakfast, dessert, or snack; pair with yogurt, ice cream, or jam.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe