Go Back
–+ servings
recipe image of realistic top down mise en place shot showing overripe bananas all purpose flour butter eggs sugar brown sugar baking soda sour cream buttermilk vanilla extract cinnamon nutmeg salt oil chocolate chips walnuts pecans lemon juice molasses lemon zest arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Melt in Your Mouth Banana Bread

This crockpot banana bread is unbelievably moist and tender, using overripe bananas and Greek yogurt for a melt-in-your-mouth texture that's perfect for a comforting dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bananas
  • 3 cups overripe bananas mashed
Wet Ingredients
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup Greek yogurt or sour cream
  • 1 tsp vanilla extract pure
Dry Ingredients
  • 2 1/4 cups all-purpose flour unbleached
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon optional but recommended

Equipment

  • Slow Cooker
  • large mixing bowl,
  • - Whisk
  • Rubber Spatula
  • - Measuring cups and spoons
  • Parchment paper
  • Toothpick

Method
 

Prepare Ingredients
  1. Mash the overripe bananas until mostly smooth with a few small lumps remaining.
  2. Line the insert of your slow cooker with parchment paper, allowing the paper to overhang the edges for easy removal.
Mix Wet Ingredients
  1. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  2. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  3. Stir in the mashed bananas, Greek yogurt (or sour cream), and vanilla extract until well combined.
  4. In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon (if using) to distribute the leavening evenly.
  5. Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing only until the flour streaks disappear. Do not overmix to keep the texture tender.
Cook in Crockpot
  1. Pour the batter into the prepared slow cooker.
  2. Cover and cook on LOW for 4 to 5 hours, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Turn off the slow cooker, remove the lid, and let the bread cool in the crockpot for 30 minutes to set.
  4. Carefully lift the bread out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 350kcalCarbohydrates: 58gProtein: 6gFat: 12g

Notes

For added moisture, consider adding 1 tablespoon of molasses or replacing half the butter with a neutral oil. Store at room temperature wrapped tightly for up to 3 days, or freeze for up to 3 months. Reheat slices in the microwave for 10-15 seconds if desired.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe