This banana bread in a crockpot is really delicious and moist - you'll love the freshness of the bananas and sour cream balanced with the nuttiness of the walnuts. It's a great way to use up those brown bananas - and it's easy to make in a slow cooker! Bonus: your house is going to smell as amazing as this bread tastes!
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The Best Crockpot Banana Bread Recipe!
Best banana bread! Who knew baking banana bread in the crockpot was something we would be doing? The result is a really moist and silky banana bread with wonderful flavor.
Is it breakfast or dessert? It's both! It's perfect on a brunch menu and equally acceptable for dessert. Oh, and all snacks in between. 😉
Extra moist! Adding sour cream to banana bread adds fat and moisture to the batter, making the end result quite addicting.
Banana Bread In Crockpot Ingredients
Here are the ingredients you will need to make this delicious banana bread in a crockpot:
- Unsalted Butter: use unsalted butter in this recipe to control the amount of salt in the banana bread.
- Sugar
- Eggs
- All Purpose Flour
- Baking Soda
- Salt
- Very Ripe Bananas: you will need 3 large bananas.
- Sour Cream: I used regular sour cream, but low-fat may be used.
- Vanilla Extract
- Chopped Nuts: walnuts or pecans in this recipe can be used, or you can omit them if desired.
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
- You can use walnuts or pecans in this recipe - or omit them altogether.
- Use buttermilk or heavy cream instead of the sour cream.
- Add chocolate chips to your bread. Use regular or mini semi-sweet chocolate chips for the best result.
- Substitute brown sugar for regular white sugar for extra flavor and richer color.
- Bake your bread in the oven if you'd rather. Bake at 350 degrees F for about 45 minutes or until you stick a toothpick in the middle and it comes out clean.
- Use vanilla bean paste instead of vanilla extract if desired.
How To Make This Banana Bread Crockpot Recipe
This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!
1. Cream the butter and sugar together until light and fluffy. Add the eggs and combine.
2. Add the dry ingredients and mix only until just combined.
3. Add the bananas, sour cream, vanilla and nuts. Stir until just combined. Pour batter into the greased pan.
4. Cover the crockpot with paper towels, then place the lid on top. Bake on high until done. Let cool on a rack.
How to Serve It
Serve it sliced on it's own or with a nice slather of butter. Bread can be served warm or cool - both are delicious!
Try it with a little sprinkle of cinnamon sugar.
Meal idea! Make French toast with your banana bread! Slice your bread into half-inch to once-inch slices; dip both sides into an egg mixture (2 scrambled eggs with a sprinkle of cinnamon) and brown both sides in a saute pan. Serve with butter and syrup- SO good!
Tips
- Do not overmix the batter once the dry ingredients are added to the wet.
- I highly recommend using a silicone bread pan that is the size of your crockpot. Silicone pans are flexible, so you can squeeze them into the crockpot.
- Banana bread cooked in a crockpot will be slightly denser than an oven-baked bread this is due to the higher moisture content in a slow cooker. I love good moist banana bread!
- Cover your crockpot with a paper towel before placing the lid on top. The paper towel acts as a barrier to prevent the extra moisture from going into the bread as it bakes.
FAQ's
Allow the banana bread to cool and store it in an air-tight container, or you can wrap it in saran wrap and then aluminum foil to prevent it from drying out. The bread will usually last about 4 days at room temperature.
If you want to warm your bread for serving after it has cooled - place a slice on a microwave-safe plate, wrap it loosely in a paper towel, and warm it for 15 seconds on low until the desired temperature is met.
The density of your banana bread will depend on the recipe you are using; however, if you overmix your banana bread, it breaks down the air in the batter, causing it to be more dense. Only mix your ingredients until just combined together for a fluffier bread.
While it is very common to use very ripe bananas in banana bread, they can be too ripe. The peel may look dark brown to black, but the inside should still be light/yellow. If the inside is black, very mushy, or smells foul or like alcohol, that is a good indicator that they are no longer good to use.
📖 The recipe.
Banana Bread Slow Cooker Recipe
Ingredients
- 1 stick unsalted butter
- 1½ cup sugar
- 2 eggs
- 1½ cups all-purpose flour
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 3 large very ripe bananas, mashed
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (may be omitted)
Instructions
- Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs beating well.
- Add the dry ingredients to the butter mixture and mix until just combined.
- Add the bananas, sour cream, vanilla, and nuts. Stir until just combined - avoid overmixing. Pour batter into a greased 9 x 5 x 3" bread pan (or other baking insert that fits your cooker).
- Lay 4 to 5 layers of paper towels on top of the crock pot. Cover with the crockpot lid and bake on HIGH for 3 to 5 hours, or until a toothpick comes out clean when inserted in the middle of the bread (note: my crockpot took 4½ hours - but every unit is different). Let cool for 15 minutes on a rack before removing it from the pan.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- TOP TIPS: Using a silicone bread pan that is the size of your crockpot. I love using silicone pans in case the sizing is slightly off as they are flexible and can squeeze in a little better. Don't forget to cover with paper towels to prevent the moisture from going into the bread as it bakes.
- VARIATIONS: Use walnuts or pecans, but they can be omitted if you'd rather not use them.
- SERVING SUGGESTIONS: Slice and serve warm or cooled. Butter is always good on banana bread.
Nutrition
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