Go Back
–+ servings
image of Mise en place shot top-down realistic ripe bananas flour brown sugar butter eggs glass bowls rustic wood white marble counter soft diffused daylight
katya bou

Back to Basics Classic Banana Bread

A simple, moisture-rich banana bread made in the crockpot, perfect for easy baking without the oven, using overripe bananas for deep flavor and a tender crumb.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 3 medium to large, very ripe (black-spotted) bananas
  • 1 ½ cups 1 ½ cups all-purpose flour, unbleached preferred
  • ½ cup ½ cup granulated sugar, or substitute half with brown sugar for deeper flavor
  • ½ cup ½ cup unsalted butter, melted and slightly cooled
  • 1 1 large egg, room temperature
  • 1 teaspoon 1 teaspoon vanilla extract, high quality
  • 1 teaspoon 1 teaspoon baking soda, fresh
  • ½ teaspoon ½ teaspoon salt
Optional Add-Ins
  • ½ cup ½ cup chopped walnuts or pecans for banana nut bread

Equipment

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

Method
 

Prepare the Crockpot
  1. Lightly grease the inside of your slow cooker. Line the bottom and sides with parchment paper for easy removal.
  2. In a large mixing bowl, mash the ripe bananas until mostly smooth with a few small lumps, using a fork or potato masher. Add the melted butter, sugar, egg, and vanilla extract. Whisk until just combined. The mixture may look lumpy, which is fine.
  3. In a separate small bowl, whisk together the flour, baking soda, and salt. Sprinkle the dry ingredients over the wet mixture. Gently fold in with a spatula until just combined, avoiding overmixing to keep it moist. If using nuts, fold them in now.
  4. Pour the batter into the prepared slow cooker and smooth the top with a spatula. Sprinkle a small amount of extra sugar on top for a crunchy crust if desired. Cover and cook on LOW for 2.5 to 3 hours, until a toothpick inserted in the center comes out clean or with moist crumbs.
  5. Turn off the crockpot and let the bread cool in the pot for 10-15 minutes. Carefully lift out using the parchment paper and place on a wire rack to cool completely before slicing for best texture.

Nutrition

Calories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10g

Notes

For extra moisture, consider substituting half the butter with sour cream or plain yogurt. This crockpot version yields a denser, more tender loaf than oven-baked. Store at room temperature for 2-3 days or freeze wrapped tightly for up to 3 months.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe