Slow Cooker Banana Bread

I don’t know about you guys, but this summer heat is already getting to me! The last thing I want to do in this weather is warm up the oven. This Slow Cooker Banana Bread is perfect for summer when you need a baked good to cure that sweet tooth, but you don’t feel like heating up the whole house! Plus, nothing beats the smell of fresh banana bread, so why not let it cook all day long! Yum!

Serves: 6

Slow Cooker Banana Bread

Beat the heat with this delicious Slow Cooker Banana Bread!

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

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  • 2 Eggs
  • 1/2 Cup Butter (softened stick, or melted in microwave)
  • 1 Cup Sugar
  • 2 Cups Flour
  • 1 Teasponn Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Nutmeg
  • 3 Medium Bananas Mashed
  • 3/4 Cup Sliced Almonds (optional)


  1. Prepare your crockpot by buttering or using non stick cooking spray to coat the bottom half of the crockpot.
  2. In a bowl, stir together butter, sugar, and eggs, until well combined.
  3. Add baking powder, baking soda, salt, cinnamon, and nutmeg to butter and sugar mixture.
  4. Stir in flour. The mixture will be a little dry at this point.
  5. Combine dough with mashed bananas and almonds, stir until well combined.
  6. Pour mixture into crockpot. Cover top of crockpot with 2-3 paper towels, and place the lid overtop. This will keep the bread moist while cooking.
  7. Cook on low for 4 hours. The top will be slightly browned when done and toothpick inserted in the middle will come out warm.
  8. After 4 hours, take a butter knife and run it along the edges of the bread to loosen the loaf. Flip it upsidedown onto a platter and let it cool. Enjoy!

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22 Responses to “Slow Cooker Banana Bread”

  1. I just made this recipe and it was great! I used my pressure cooker, on slow cook mode for about 3 hours. I subbed the sugar for brown sugar and added chia seeds along with almond slices. It was moist and heavenly. The whole family enjoyed it. Thanks!
  2. Made it today with a few substitutions. I substituted brown sugar for the sugar, as someone posted here. I also used coconut oil instead of butter. Then topped it off with cream cheese frosting. Love it! Tastes delicious! Also got the thumbs up from my 11 year old daughter. :-)
  3. I never even thought about making a cake in a slow cooker before but I have just made this today. I substituted rapadura sugar (a little less than a cup) and topped with a honeyed cream cheese /yogurt frosting. I am so surprised at how light and fluffy and deliciously moist this this cake is. So easy to make. I checked it after 2.5 hours on low and it was cooked through in my slow cooker. I will definitely be making this again. I want to try other cakes in the slow cooker now. :D
  4. Nunzio Bartalino
    I turned on the Pressure Cooker/Slow Cooker about an hour ago and then proceeded to do something outside for while. Then came back to this recipe page and realized the reason why the mix was so dry. I forgot one thing. Yep. Bananas!! I prepped the bananas and grabbed the metal bowl out of the cooker, dumped the mix back into the mixing bowl. The chocolate chips had already melted and now the mix looked like banana brownie mix. It is going to turn out great!! This was already an experiment. I used coconut oil, flax seed/coconut mix, chocolate chips, whole wheat flour???--so who knows. It is on slow cook mode. I heard a question in the back.

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