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–+ servings
image of Mise en place shot top down on a white marble kitchen counter rustic wood cutting board holding ripe bananas melted butter brown sugar white granulated sugar two fresh eggs separated egg yolks vanilla extract all purpose flour baking soda baking powder on a rustic brown wooden kitchen set with clear glass bowls under soft diffused daylight
katya bou

Soft and Chewy Banana Bread Cloud Cookies

Indulge in the comforting flavors of banana bread transformed into a soft, cloud-like dessert using your slow cooker for effortless preparation.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

RIP
  • 1/3 cup Unsalted Butter melted and cooled
  • 1/2 cup Brown Sugar packed
  • 1/4 cup Granulated Sugar
  • 1 large Egg plus one extra egg yolk
  • 1 tsp Vanilla Extract pure
  • 1 1/2 cups All-Purpose Flour scooped and leveled
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon ground
  • 1/4 tsp Salt
  • 1 cup Chocolate Chips dark or semisweet, optional

Equipment

  • Slow Cooker
  • Mixing bowl

Method
 

Prep the Bananas and Equipment
  1. In a large mixing bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, extra egg yolk, and vanilla extract, mixing well. Stir in the mashed bananas.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
  4. Pour the batter into the prepared slow cooker and spread evenly. Cover and cook on low for 3 hours, or until a toothpick inserted in the center comes out clean.
  5. Turn off the slow cooker and allow the banana bread to cool uncovered for 10 minutes before removing. Slice into pieces and serve warm or at room temperature.

Nutrition

Calories: 285kcalCarbohydrates: 45gProtein: 4gFat: 11g

Notes

For best results, use truly ripe bananas with brown spots for maximum sweetness. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This recipe is adapted for the slow cooker to achieve a soft, 'cloud-like' texture reminiscent of cookies, but without the crisp edges.
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