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katya bou

Slow Cooker Ultra Plush Sour Cream Banana Bread

This slow cooker version of the ultra plush sour cream banana bread delivers a profoundly moist loaf with a tender crumb, thanks to the secret ingredient sour cream, making it the best banana bread recipe you'll ever make.
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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: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large Ripe Bananas very ripe, mashed to chunky puree
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Unsalted Butter melted and cooled slightly
  • 1 cup Sour Cream full-fat
  • 2 large Eggs
  • 3/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar packed
  • 1 tsp Vanilla Extract pure
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Chocolate Chips optional, semi-sweet

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Whisk

Method
 

Prepare the Slow Cooker
  1. Grease the inside of a 6-quart slow cooker insert with butter or non-stick spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar until creamy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
  4. Mix in the sour cream until smooth. Add the mashed bananas and mix until just combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until no flour streaks remain. Fold in chocolate chips if using.
  6. Pour the batter into the prepared slow cooker. Cover and cook on low for 3 to 3.5 hours, or until the loaf is set in the center and a toothpick inserted comes out clean.
  7. Turn off the slow cooker and let the loaf cool in the insert for 10-15 minutes. Then, carefully lift out (using parchment paper if possible) and cool completely on a wire rack before slicing.

Notes

Use the ripest bananas for the best flavor. This loaf stays moist thanks to the sour cream. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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