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katya bou

Tastes Just Like Starbucks Banana Bread!

This crockpot version of Starbucks-inspired banana bread delivers a moist, dense loaf with caramelized crust and perfect walnut distribution, all made effortlessly in your slow cooker for that classic bakery taste at home.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium 3 medium overripe bananas, mashed (should be spotted and black for maximum sweetness and moisture)
  • 1.5 cups all-purpose flour unbleached preferred
  • 1 cup granulated sugar for bakery-level sweetness
  • 1 tsp baking soda leavening agent
  • 1/2 tsp salt
  • 1/3 cup vegetable oil neutral oil like canola or grapeseed for moisture
  • 2 large eggs room temperature
  • 1/4 cup buttermilk or substitute with whole milk acidified with 1 tsp white vinegar
  • 1 tsp vanilla extract pure vanilla preferred
  • 1/2 tsp ground cinnamon for depth without overpowering
  • 1 cup chopped walnuts lightly toasted, optional but recommended for classic experience
  • 1 tbsp turbinado sugar for topping to create caramelized crust (or granulated sugar if unavailable)

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Spatula

Method
 

Prepare the Crockpot
  1. Coat the inside of your slow cooker (preferably a 4-6 quart model) generously with cooking spray or line it with a slow cooker liner for easy removal.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon. Set aside.
  3. In a separate medium bowl, whisk together the mashed bananas, vegetable oil, eggs, buttermilk, and vanilla extract until well combined. (Use a fork for mashing bananas if needed.)
  4. Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until flour streaks disappear. Do not overmix to avoid toughness. If using, fold in the toasted chopped walnuts.
  5. Pour the batter into the prepared slow cooker. Smooth the top gently. Sprinkle the turbinado sugar evenly over the surface for the signature caramelized crust.
  6. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2.5 hours. The loaf is done when a toothpick inserted in the center comes out with moist crumbs attached (no wet batter). Do not lift the lid during cooking to maintain heat.
  7. Turn off the slow cooker and remove the lid. Let the banana bread cool in the crockpot for 30 minutes to set. Then, carefully lift it out (using the liner if used) and transfer to a wire rack to cool completely before slicing for the best texture.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 5gFat: 12g

Notes

This crockpot adaptation captures the moist, dense texture of Starbucks banana bread. Toast nuts ahead for enhanced flavor. Tent with foil during the last hour if over-browning. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat slices in a toaster oven for crisp edges.
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