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–+ servings
recipe image of Ripe bananas flour baking soda granulated sugar brown sugar softened butter eggs vanilla extract salt cinnamon sour cream walnuts on a white marble counter top in round clear glass bowls and rustic brown wooden kitchen utensils soft diffuse daylight top down view realistic high detail
katya bou

Crockpot Banana Nut Bread

This slow-cooked banana nut bread delivers the same moist, tender crumb and crunchy nut texture as traditional baked versions, but with the ease of a crockpot for hands-off baking on busy days.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wet Ingredients
  • 3 3 medium very ripe bananas mashed, peels mostly brown/black
  • 1/2 cup unsalted butter melted and cooled (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1/4 cup buttermilk or Greek yogurt/sour cream for moisture
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
For the Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup chopped walnuts or pecans lightly toasted

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Whisk
  • - Spatula

Method
 

Prepare the Crockpot
  1. Grease the inside of a 6-quart slow cooker with butter or non-stick spray. Line with parchment paper if desired, with overhanging sides for easy removal. Preheat the crockpot on high while you prepare the batter (about 10-15 minutes).
  2. In a large mixing bowl, mash the bananas thoroughly with a fork, leaving a few small chunks for texture.
Mix Wet Ingredients
  1. Add the melted butter, granulated sugar, brown sugar, eggs, buttermilk (or yogurt/sour cream), vanilla extract, and cinnamon to the mashed bananas. Whisk together until just combined and sugars start to dissolve. Do not overmix.
Mix Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
  2. Pour the dry ingredients into the wet mixture. Gently fold with a spatula until just combined—no dry flour streaks remain. Avoid overmixing to prevent tough bread.
  3. Fold in the toasted walnuts or pecans. Pour the batter into the prepared crockpot, smoothing the top.
Cook
  1. Cover and cook on high for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean or with moist crumbs. The bread will look set on the edges and slightly puffed. Note: Cooking times can vary by crockpot model; start checking at 2 hours.
  2. Turn off the crockpot and remove the lid. Let the bread cool in the crockpot for 10-15 minutes to set. Then, carefully lift it out using the parchment overhung and cool completely on a wire rack before slicing. Flavor deepens if left overnight.

Nutrition

Calories: 285kcalCarbohydrates: 40gProtein: 5gFat: 12g

Notes

Use very ripe bananas for maximum moisture and flavor. Toast nuts ahead for better taste. For a healthier version, substitute half the flour with whole wheat and reduce sugar slightly if needed. Store in an airtight container at room temp for 4 days or freeze slices for up to 3 months. Reheat in toaster oven or microwave for best texture.
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