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katya bou

The Ultimate Cinnamon Roll Banana Bread Breakfast

This crockpot version of cinnamon roll banana bread combines the moist goodness of banana bread with the gooey swirl of cinnamon rolls, cooked slowly for a tender, indulgent breakfast treat.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread Batter
  • 1 1/4 cups 1 1/4 cups all-purpose flour
  • 1/2 tsp 1/2 tsp baking soda
  • 1/2 tsp 1/2 tsp salt
  • 1/4 cup 1/4 cup unsalted butter, melted
  • 1/4 cup 1/4 cup granulated sugar
  • 1/4 cup 1/4 cup packed light brown sugar
  • 2 2 large eggs, room temperature
  • 1 tsp 1 tsp pure vanilla extract
  • 1/4 cup 1/4 cup sour cream or plain Greek yogurt
  • 3 3 large ripe bananas, mashed (about 1 1/2 cups)
For the Cinnamon Swirl Filling
  • 2 tbsp 2 tbsp unsalted butter, melted
  • 1/4 cup 1/4 cup packed light brown sugar
  • 1 tbsp 1 tbsp ground cinnamon
For the Cream Cheese Glaze
  • 2 oz 2 oz cream cheese, softened
  • 1/2 cup 1/2 cup powdered sugar
  • 1-2 tbsp 1-2 tbsp milk or heavy cream
  • 1/2 tsp 1/2 tsp vanilla extract

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Whisk
  • Parchment paper

Method
 

Prepare the Crockpot
  1. Line a 4-quart slow cooker with parchment paper, leaving an overhang for easy lifting. Grease the parchment lightly.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
Make the Batter
  1. In a large mixing bowl, cream together the melted butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then add the vanilla extract.
  3. Fold in the mashed bananas and sour cream until combined.
  4. Gently fold in the dry ingredients until just combined. Do not overmix.
  5. Pour half of the batter into the prepared slow cooker.
Add the Swirl
  1. In a small bowl, mix the melted butter, brown sugar, and cinnamon for the filling.
  2. Drizzle half of the cinnamon mixture over the batter in the slow cooker. Use a knife or skewer to gently swirl it in.
  3. Top with the remaining batter, then drizzle the remaining cinnamon mixture on top and swirl again.
Cook
  1. Cover and cook on HIGH for 2.5 to 3 hours, or until a toothpick inserted in the center comes out clean. Check at 2.5 hours to avoid overcooking.
  2. Carefully lift the bread out using the parchment overhang and place on a wire rack to cool for 15 minutes before glazing.
Make the Glaze
  1. In a bowl, beat the softened cream cheese until smooth. Mix in powdered sugar, vanilla, and 1-2 tbsp milk until pourable.
  2. Drizzle over the warm bread and let set before slicing.

Notes

For best results, use very ripe bananas for maximum moisture. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave for 30 seconds or in the oven at 350°F for 8 minutes. Freezes well for up to 3 months.
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