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A loaf of Slow Cooker Banana Bread topped with chopped walnuts sits on a wooden board, with two slices cut and slightly fanned out in front of the loaf, revealing nut pieces inside.
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5 from 2 votes

Slow Cooker Banana Bread

Make Slow Cooker Banana Bread for a classic recipe that everyone loves. The banana bread turns out moist, delicious and made with simple ingredients.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Carrie Barnard
Cost: $8.35, $0.70 per Servings

Ingredients

  • 3 large very ripe bananas mashed
  • 2 cups All Purpose Flour
  • ½ cup Butter melted
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon Salt
  • 1 ½ cups chopped walnuts divided

Instructions

  • Line a crock pot thoroughly with parchment paper and spray the paper with a non-stick cooking spray.
  • Peel 3 large very ripe bananas, place them in a large mixing bowl, and mash them.
  • Stir in ½ cup melted butter, 2 large eggs, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and ¼ teaspoon salt. Stir well.
  • Gently stir in 2 cups all purpose flour until just combined.
  • Stir in 1 cup of the chopped walnuts.
  • Pour the batter into the prepared crock pot and spread it out into an even layer.
  • Sprinkle the remaining ½ cup chopped walnuts on top.
  • Carefully place a clean kitchen towel over the crock pot and then place the lid on the crock pot.
  • Cook on high for 2-4 hours. Start checking the bread after it has been cooking for 2 hours.
  • The bread is done with a toothpick inserted into the center of the bread comes out clean.
  • Once the bread is cooked through, use the edges of the parchment paper to carefully remove the bread from the crock pot.
  • Let the bread cook slightly on the parchment paper.
  • Then the bread is ready to slice, serve and enjoy!

Notes

Each crock pot cooks differently. Start checking the bread after it has been cooking for 2 hours and then check every 30 minutes until the bread is cooked through. 
Store any leftovers of the bread in an airtight container or ziplock bag for up to 5 days at room temperature. 
The nuts in this recipe are optional.  You can easily leave them out or use a different type of nut if you prefer.

Nutrition

Calories: 341kcal | Carbohydrates: 41g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 212mg | Potassium: 206mg | Fiber: 2g | Sugar: 21g | Vitamin A: 298IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg
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