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–+ servings
image of realistic top down mise en place shot ripe overripe bananas all purpose flour or whole wheat flour eggs or egg substitute flax chia egg fat source butter coconut oil avocado oil or neutral oil sweetener sugar brown sugar cane sugar maple syrup or honey leavening baking soda and or baking powder salt with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight on a white marble kitchen counter
katya bou

Minimalist Easy Banana Bread Recipe

A simple, one-bowl banana bread made effortlessly in your slow cooker, using overripe bananas for natural sweetness and just a handful of pantry staples for maximum flavor with minimal fuss.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium Overripe Bananas about 1 ¼ cups mashed, for deep flavor and moisture
  • 1 ¾ cups All-Purpose Flour for structure
  • ½ cup Melted Unsalted Butter or oil for richness
  • ½ cup Granulated Sugar adjust to ¼ cup for lower sugar
  • 2 Large Eggs room temperature
  • 1 tsp Baking Soda for leavening
  • 1 tsp Vanilla Extract for warmth
  • 1 pinch Pinch of Salt kosher salt to brighten flavors

Equipment

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

Method
 

Prep the Crockpot
  1. In a large mixing bowl, mash the overripe bananas thoroughly with a fork or potato masher until almost smooth but with a few small chunks for texture.
  2. Add the melted butter and sugar to the mashed bananas. Whisk until combined. Then add the eggs and vanilla extract, whisking until the mixture is uniform and fragrant.
  3. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a rubber spatula until just combined, being careful not to overmix to keep the bread moist.
  4. Pour the batter into the prepared slow cooker. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Let the bread cool in the slow cooker with the lid off for 30 minutes to prevent steaming. Then, use the liner or parchment to lift it out onto a wire rack to cool completely before slicing.

Nutrition

Calories: 215kcalCarbohydrates: 32gProtein: 4gFat: 8g

Notes

This crockpot version yields a moist, tender bread with less risk of over-browning. For extra richness, add walnuts or pecans. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage. Always check doneness as crockpots vary.
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