Go Back
image of Overripe bananas brown sugar unsalted butter flour egg vanilla extract almond extract milk baking powder salt jimmies sprinkles white sugar fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Sugar Cookie Banana Bread Hybrid for Sweet Cravings

A delightful fusion of moist banana bread and the comforting flavors of sugar cookies, slow-cooked to perfection in a crockpot for an easy, hands-off dessert that captures festive holiday vibes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 288
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 3 large overripe bananas, mashed well
  • 1/2 cup 1/2 cup unsalted butter, melted (or browned for extra flavor)
  • 1/2 cup 1/2 cup packed brown sugar
  • 1/2 cup 1/2 cup white sugar
  • 2 2 large eggs, beaten
  • 1/4 cup 1/4 cup whole milk (or plant milk like oat milk)
  • 1 tsp 1 tsp pure vanilla extract
  • 1/2 tsp 1/2 tsp pure almond extract
Dry Ingredients
  • 2 cups 2 cups all-purpose flour
  • 1 tsp 1 tsp baking soda
  • 1/2 tsp 1/2 tsp baking powder
  • 1/2 tsp 1/2 tsp fine sea salt
Add-ins
  • 1/4 cup 1/4 cup rainbow jimmies sprinkles

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Whisk
  • greased 6-quart slow cooker or equivalent

Method
 

Prepare the Batter
  1. In a mixing bowl, combine mashed bananas, melted butter, brown sugar, and white sugar. Mix until creamy.
  2. Beat in eggs one at a time, then stir in milk, vanilla extract, and almond extract.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  4. Gently fold dry ingredients into wet ingredients until just combined. Fold in sprinkles.
Cook in Slow Cooker
  1. Grease the slow cooker insert well. Pour batter into the greased slow cooker.
  2. Cover and cook on LOW for 4 hours, or until a skewer inserted in the center comes out clean. Avoid opening lid early.
Cool and Glaze
  1. Remove loaf from slow cooker and let cool on a wire rack.
  2. Mix powdered sugar, milk, and a dash of almond extract for glaze, drizzle over cooled loaf, and top with more sprinkles.

Notes

For best results, use very ripe bananas. If the loaf is dry, it may be due to overcooking; reduce time slightly if your crockpot runs hot. Store in airtight container for up to 3 days or freeze unglazed. Nutrition estimates are approximate.
QR Code linking back to recipe