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–+ servings
recipe image of realistic top down mise en place shot of very ripe bananas self rising flour condensed milk eggs yellow cake mix arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

3 Ingredient Crockpot Banana Bread

This effortless 3-ingredient slow cooker banana bread is a moist, cake-like treat made in just under an hour of prep, perfect for busy days with overripe bananas.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large Very ripe bananas heavily spotted, almost brown, mashed thoroughly
  • 1 can (14 oz) Sweetened condensed milk full can, stirred until uniform
  • 1 1/2 cups Self-rising flour gently folded in

Equipment

  • Slow Cooker
  • Mixing bowl
  • Fork or Potato Masher
  • - Spatula

Method
 

  1. Grease the slow cooker insert or line it with parchment paper for easy removal. Set the slow cooker to low.
  2. In a large mixing bowl, mash the ripe bananas using a fork or potato masher, leaving a few small chunks for texture.
  3. Pour the entire can of sweetened condensed milk over the mashed bananas and stir until the mixture is creamy and well combined.
  4. Gently fold in the self-rising flour just until incorporated—do not overmix to avoid tough bread.
  5. Pour the batter into the prepared slow cooker and smooth the top with a spatula. Cover and cook on low for 3 to 4 hours, or until a toothpick inserted into the center comes out clean.
  6. Turn off the slow cooker and let the bread cool in the insert for 10 minutes. Carefully lift out and transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 330kcalCarbohydrates: 60gProtein: 7gFat: 6g

Notes

For best results, use very ripe bananas as they provide natural sweetness and moisture. This bread is naturally egg-free and butter-free. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat slices in the microwave for 20 seconds.
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