Yes—you can make banana bread in a crockpot. Using the same simple ingredients as traditional banana bread, this method is a great way to use overripe bananas. The slow cooking fills your home with a warm, inviting aroma and yields a moist, tender loaf.
Banana Bread in a Crockpot
Author
Catherine’s Plates
Catherine’s Plates
Ingredients
- 3 bananas
- 2 eggs
- 1/2 cup softened butter
- 1 cup sugar
- 2 cups all purpose flour
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
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In a large bowl, cream together the softened butter and sugar. Add the eggs and vanilla, and mix until combined.
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Stir in 1 cup of the flour along with the baking powder, baking soda, and salt. Mix thoroughly to incorporate.
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Add the remaining cup of flour and mix until the batter is smooth and even.
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In a separate bowl, mash the bananas and fold them into the batter until evenly distributed.
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Spray the inside of the crockpot with cooking spray to prevent sticking.
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Pour the batter into the bottom of the crockpot and smooth the top with a spatula.
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Lay two paper towels across the top of the crockpot and place the lid on. The paper towels absorb condensation so it won’t drip back onto the bread.
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Cook on Low for 3 1/2 to 4 hours. If the batter seems thin, check for doneness at about 3 1/2 hours: a toothpick inserted in the center should come out mostly clean.
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When the bread is done, run a butter knife around the edge to loosen it from the crockpot.
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Tilt the crockpot slightly and allow the loaf to slide onto a plate. Slice, serve, and enjoy.