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+ servings

Crock-Pot Pineapple Banana Bread

Crock-Pot Pineapple Banana Bread. Moist and delicious banana bread with the sweet taste of pineapple added.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 People

Ingredients
  

  • 2 Large Ripe Bananas
  • 1 Cup Crushed Pineapple drained
  • 1/4 Cup Sour Cream
  • 2 Large Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Nutmeg
  • 1/4 Cup Milk
  • 2 Cups All Purpose White Flour
  • 1/2 Cup Light or Dark Brown Sugar packed
  • 1/2 Cup Granulated White Sugar
  • 1 Teaspoon Baking Powder
  • 1 Teapoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Cup Unsalted Butter

Instructions
 

  • In a medium mixing bowl, mix bananas, pineapple and sour cream. Use a potato masher to mash together.
  • In a large mixing bowl, whisk eggs, milk, and vanilla together. Add sugar and brown sugar and mix well.
  • Add the first bowl to the larger bowl and combine the two.
  • In a third bowl, mix flour, baking powder, baking soda, nutmeg and salt. Cut in the butter.
  • Now combine the two bowls together to form the batter.
  • Cut a piece of parchment paper long enough for a 5qt or 6qt crock-pot. Form the parchment paper to the bottom of the crock-pot.
  • Spray the parchment paper with cooking spray.
  • Add the batter to the crock-pot making sure the batter is on top of the parchment paper. This will allow the bread to be removed by pulling out the paper and the bread.
  • Cover and cook on HIGH for 2-3 hours or until the middle has set.

Notes

This recipe can also be made in the stove. Prepare the batter according to the instructions. Preheat the oven to 350 degrees. Use a well greased bread pan and add the batter to the pan. Cook for 55-65 minutes or until a toothpick comes out clean.
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