Crock-Pot Banana Bread
My mother made this banana bread at least once a month growing up. Sometimes, she added chopped walnuts to it, other times, she added chocolate chips. Either way, it was moist and yummy!
Now I make this once a month for my kids. I make a loaf with chocolate chips for the kids and one without for the neighbor and his son. Warmed with a little butter on them and they are delicious.
I like to make a double batch and keep the extra loafs in the freezer. I wrap the loaf in foil and then place it in a freezer gallon ziploc bag. They will keep up to 2 months in the freezer. But, they never are in the freezer that long!
If you have a large enough crock-pot, you can use a oven safe bread pan for this recipe. Fill the pan up 3/4’s filled and place it on the bottom of the crock-pot. Cook according to the recipe.

Crock-Pot Banana Bread
Ingredients
- 1 Cup White Sugar
- 1/2 Cup Stick Butter softened
- 2 Medium Eggs
- 2 Cups All Purpose White Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Medium Bananas peeled and smashed
- 2 Teaspoons Vanilla Extract
Instructions
- In a bowl, mix butter, sugar and the eggs together.
- Add in baking powder, baking soda, salt and 1 cup flour. Mix well.
- Add in the additional 1 cup flour and mix well.
- Now add in the bananas and the vanilla extract. Again mixing well.
- Spray the inside of the crock-pot with cooking oil.
- Add the batter to the crock-pot.
- Cover and Cook on LOW for 4 hours or until a toothpick inserted into the middle comes out clean.
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