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

Moist and delicious banana bread made in the slow cooker. Delicious and better warm with a little butter.

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Prep Time 5 mins

Cook Time 4 hrs

Total Time 4 hrs 5 mins

Course Breakfast, Dessert

Cuisine American

Servings 6 People

Ingredients

  

1x2x3x

• 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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