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–+ servings
image of realistic top down mise en place of very ripe bananas all purpose flour brown sugar eggs unsalted butter baking soda salt chopped pecans Greek yogurt vanilla extract cinnamon on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Best Moist Banana Bread with Pecan Streusel Topping

This slow cooker version of the classic moist banana bread delivers intense banana flavor with a crunchy pecan streusel topping, perfect for fall mornings in Bend, Oregon. Adapted for effortless crockpot baking, it's an easy, indulgent treat that stays ultra-plush for days.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel Topping
  • 1/2 cup 1/2 all-purpose flour
  • 1/4 cup 1/4 granulated sugar
  • 1/4 cup 1/4 packed light brown sugar
  • 1 teaspoon 1 ground cinnamon
  • 1/4 cup 1/4 cold unsalted butter, cubed
  • 1/2 cup 1/2 coarsely chopped pecans
For the Banana Bread Batter
  • 1 3/4 cups 1 3/4 all-purpose flour
  • 1 teaspoon 1 baking soda
  • 1/2 teaspoon 1/2 kosher salt
  • 1 teaspoon 1 ground cinnamon
  • 1/2 cup 1/2 unsalted butter, softened
  • 1/2 cup 1/2 granulated sugar
  • 1/2 cup 1/2 packed light brown sugar
  • 2 2 large eggs, at room temperature
  • 1 teaspoon 1 pure vanilla extract
  • 4 4 very ripe bananas, mashed
  • 1/4 cup 1/4 Greek yogurt or sour cream
  • 1/2 cup 1/2 chopped pecans

Equipment

  • Slow Cooker
  • Mixing bowl
  • Rubber Spatula
  • pastry blender or fingertips for streusel

Method
 

Prepare the Streusel
  1. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans and set aside.
Make the Batter
  1. In a separate large mixing bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.
  2. In another mixing bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  4. Fold in the mashed bananas and Greek yogurt or sour cream until just combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing only until combined. Fold in the chopped pecans.
Assemble and Cook
  1. Grease the inside of your slow cooker insert lightly. Pour the batter into the prepared slow cooker.
  2. Evenly sprinkle the streusel mixture over the top of the batter.
  3. Cover the slow cooker and cook on LOW for 4 hours or HIGH for 2 hours. The loaf is done when a toothpick inserted into the center comes out clean. Do not open the lid frequently during cooking.
  4. Turn off the slow cooker and let the loaf cool in the insert for 10-15 minutes before carefully removing to a wire rack to cool completely. This helps maintain the moisture.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15g

Notes

This crockpot adaptation ensures unparalleled moisture with the Greek yogurt, keeping the bread plush even in slow cooking. Store the cooled loaf wrapped tightly in plastic at room temperature for up to 3 days, or refrigerate for a week. To freeze, wrap in foil and store for up to 3 months. Thaw and warm slices in microwave briefly or reheat in a 350°F oven for 5-7 minutes to restore some streusel crunch.
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