Crock-Pot Banana Bread Coffee Cake

Written by Karie on March 25, 2019 in Breads and Buns

I think I have more “older” bananas then I do the pretty yellow and nice ones that my kids love to eat. Once that yellow peel gets any bit of brown or black on it, my kids will not touch them.

I feel like I am always looking for new recipes to make use of the “older” ones that my kids refuse to eat and to feel like I am not just wasting the bananas. I have been known to freeze the mushy bananas in quart bags with 3 bananas to a bag for later use in a recipe.

Needless to say, there is only so much banana bread any family can eat. My kids love it, but I need to make other recipes using these bananas. The students at school are tired of banana bread muffins with chocolate chips too.

This was a hit. I used up some of the bananas, and the variation was nice. Staff have begun to realize that I have homemade snacks in my room on a daily basis. I had the pan cut into nice thick slices and told them to warm it for 30 or 40 seconds in the microwave. Everyone love it!

Crock-Pot Banana Bread Coffee Cake

Banana bread bumped up a notch with a sweet topping. Easy to make and one to eat with coffee in the morning.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Total Time 2 15

Course Breakfast

Cuisine American

Servings People

Ingredients

Coffee Cake

1/2 Cup Light or Dark Brown Sugar packed
1/2 Cup Unsalted Butter softened
1/2 Teaspoon Pure Vanilla Extract
3/4 Cup Milk
2 Medium Eggs
2 Medium Bananas mashed
1 1/2 Cup all purpose flour
2 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Baking Soda
1/8 Teaspoon Kosher Salt

Streusel Topping

1/2 Cup Unsalted Butter softened
1/3 Cup Light or Dark Brown Sugar packed
1/3 Cup Granulated White Sugar
1/4 Cup all purpose flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Kosher Salt

Instructions

In a large mixing bowl, mix the butter, brown sugar, vanilla extract, milk, eggs and bananas. Set aside.
In a medium mixing bowl, mix the flour, baking powder, cinnamon, baking soda and salt.
Slowly mix the dry ingredients into the wet ingredients using a hand mixer until the batter forms.
Grease a crock-pot casserole dish or a 6 qt or larger crock-pot. If using a regular crock-pot, cut a piece of parchment paper and place it on the bottom of the crock covering the bottom and the sides.
Add the batter to the slow cooker.
In a small mixing bowl, mix the ingredients for the streusel with a fork.
Add the streusel topping to the batter in pieces.
Cover and cook on LOW for 2 hours or until the middle has set.
Serve from the crock-pot casserole dish or if using parchment paper, pull up on the sides of the paper and remove the coffee cake from the slow cooker. Slice and serve.