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–+ servings
image of realistic top down mise en place shot very ripe mashed bananas unsalted butter brown sugar granulated sugar eggs all purpose flour baking powder baking soda salt vanilla extract almond extract milk rainbow jimmies sprinkles sour cream chocolate chips walnuts cinnamon nutmeg arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
katya bou

Sugar Cookie Topped Banana Bread

A delightful crockpot twist on classic banana bread, featuring a moist base topped with chewy sugar cookie dough and festive sprinkles. Slow-cooked to perfection for an easy, comforting dessert.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Bread, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Banana Bread Base
  • 1 ¾ cups 1 ¾ cups all-purpose flour
  • 1 teaspoon 1 teaspoon baking soda
  • ½ teaspoon ½ teaspoon baking powder
  • ½ teaspoon ½ teaspoon fine sea salt
  • ½ cup ½ cup unsalted butter, melted and cooled
  • ½ cup ½ cup granulated sugar
  • ¼ cup ¼ cup brown sugar, packed
  • 2 2 large eggs, lightly beaten
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 4 4 medium bananas, very ripe, mashed
Sugar Cookie Topping
  • ½ cup ½ cup unsalted butter, cold, cut into cubes
  • ¾ cup ¾ cup granulated sugar
  • 1 1 large egg yolk
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • ½ teaspoon ½ teaspoon almond extract
  • 1 ½ cups 1 ½ cups all-purpose flour
  • ¼ teaspoon ¼ teaspoon baking powder
  • ¼ cup ¼ cup colorful sprinkles (rainbow jimmies)

Equipment

  • Slow Cooker
  • - Mixing bowls
  • electric mixer,
  • Parchment paper
  • Aluminum foil

Method
 

Prepare Sugar Cookie Dough
  1. In a medium bowl, use an electric mixer to beat the cold butter and granulated sugar until light and fluffy, about 3 minutes.
  2. Beat in the egg yolk, vanilla extract, and almond extract until fully combined.
  3. Gently mix in the flour and baking powder until just combined. The dough will be thick and slightly crumbly. Set aside.
Prepare Banana Bread Batter
  1. Grease and flour a 6-quart slow cooker insert or line with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a separate smaller bowl, whisk together the mashed bananas, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing.
Assemble and Cook
  1. Pour the banana bread batter into the prepared slow cooker.
  2. Distribute small pieces of sugar cookie dough evenly over the top of the banana bread batter. Gently press down with your fingers or the back of a spoon to create a cohesive layer.
  3. Scatter the rainbow jimmies sprinkles evenly over the sugar cookie dough.
  4. Cover and cook on low for 3.5 to 4 hours, or until a toothpick inserted into the center comes out with moist crumbs. Note: Do not stir during cooking; avoid lifting the lid frequently.
  5. Let cool in the slow cooker for 15 minutes, then carefully lift out onto a wire rack to cool completely before slicing.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12g

Notes

For best results, ensure bananas are very ripe. This crockpot version may take longer to cook than oven-baked. Store tightly wrapped at room temperature for up to 4 days, or refrigerate for up to 7 days. Freezes well for up to 3 months. Reheat slices in microwave for 10-15 seconds.
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