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image of Realistic top down mise en place shot showing the fresh ingredients overripe bananas all purpose flour eggs butter oil brown sugar white sugar vanilla extract baking soda salt cinnamon nutmeg greek yogurt chocolate chips walnuts arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Velvety Moist One Bowl Banana Bread

Indulge in this velvety moist one bowl banana bread, crafted effortlessly in a slow cooker for a deeply comforting, supremely tender treat that stays plump and delicious for days.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup Bananas packed (light brown sugar recommended)
  • 1/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar melted
  • 1/4 cup Unsalted Butter neutral, like canola or vegetable
  • 2 large Neutral Oil room temperature
  • 1 tsp Eggs
  • 2 tbsp Vanilla Extract milk, buttermilk, or Greek yogurt
  • 1 3/4 cups Milk
  • 1 tsp All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 cup Salt optional, semi-sweet chocolate chips or chopped walnuts
  • Semi-Sweet Chocolate Chips or Chopped Walnuts optional non-stick spray
  • Non-Stick Cooking Spray

Equipment

  • Slow Cooker
  • slow cooker liner or parchment paper
  • large mixing bowl,
  • Fork or Potato Masher
  • - Whisk
  • Rubber Spatula
  • Toothpick

Method
 

Prep and Mix
  1. In a large mixing bowl, mash the bananas with a fork until mostly smooth, with a few lumps for texture.
  2. Add brown sugar, granulated sugar, melted butter, and oil to the mashed bananas. Whisk vigorously for 30 seconds until uniform and sugars start to dissolve.
  3. Stir in eggs and vanilla extract until fully incorporated and the mixture is glossy.
  4. Sprinkle flour, baking soda, and salt over the wet mixture. Gently fold with a rubber spatula until just combined, avoiding overmixing.
  5. Stir in the milk or yogurt. Fold in optional chocolate chips or walnuts if using.
Cook
  1. Cover and cook on low for 2.5 to 3 hours, or until a toothpick inserted in the center comes out with moist crumbs clinging, not raw batter. Check at 2 hours to avoid overcooking.
  2. Turn off the slow cooker and let the bread cool uncovered for 15 minutes.
  3. Use the liner or parchment to lift the bread out. Transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 220kcalCarbohydrates: 38gProtein: 3gFat: 8g

Notes

This recipe is adapted for slow cooker for even moisture retention. For best results, use very ripe bananas. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave for 10-15 seconds. High-altitude adjustment: Reduce baking soda by 1/4 tsp and increase liquid by 1 tbsp.
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