Five Ingredient Slow Cooker Banana Bread

recipe image of Realistic top down mise en place shot ripe bananas all purpose flour eggs maple syrup baking soda arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight

katya bou

Five Ingredient Slow Cooker Banana Bread

This effortless five-ingredient banana bread recipe, adapted for the slow cooker, delivers a moist and tender loaf with minimal effort. Perfect for busy days when you want fresh-baked goodness without constant oven monitoring.

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Prep Time 10

Cook Time 2

Total Time 2 10

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the batter

3 large bananas very ripe, mashed
1 1/2 cups all-purpose flour
1/2 cup maple syrup or honey
1 large egg
1 teaspoon baking soda

Equipment

Slow Cooker
Mixing bowl
parchment paper or foil liner

Method

Line the slow cooker insert with parchment paper or aluminum foil, leaving overhang for easy removal. Lightly grease the liner or the insert with cooking spray or oil to prevent sticking.
In a mixing bowl, mash the 3 ripe bananas until smooth but with a few lumps remaining for texture.
Add the egg and maple syrup to the mashed bananas. Stir until just combined and the mixture is glossy.
Gently fold in the flour and baking soda using a spatula. Mix only until no dry flour remains to avoid a tough loaf.
Pour the batter into the prepared slow cooker. Cover and cook on high for 2 hours. The bread is done when the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Allow the bread to cool in the slow cooker with the lid off for 15-20 minutes. Use the parchment overhang to lift out the bread, then transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 180kcalCarbohydrates: 40gProtein: 3gFat: 1g

Notes

For best results, use very ripe bananas for maximum moisture and natural sweetness. The slow cooker may cook unevenly; rotate the insert halfway through if possible. Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for later.

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