Description
This Crockpot Banana Bread is incredibly moist, rich in flavor, and loaded with mini chocolate chips. A no-oven-needed treat that’s perfect for busy days or lazy weekends—set it, forget it, and enjoy a bakery-style banana bread right from your slow cooker!
Ingredients
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup melted butter
3/4 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 mashed bananas (about 2 cups)
1 cup mini chocolate chips
Instructions
Grease a 6-quart crockpot with nonstick spray. Line the bottom with two strips of parchment paper in a plus shape and spray again.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a larger bowl, mix melted butter, sugars, eggs, vanilla, and mashed bananas just until combined.
Fold in the dry ingredients until just mixed. Gently stir in chocolate chips.
Pour the batter into the crockpot and spread it evenly.
Cover and cook on LOW for 3–4 hours. Check for doneness at the 3-hour mark.
Let cool slightly, then lift out using parchment handles. Cool fully before slicing.
Notes
Use very ripe bananas for the best sweetness and moisture.|
You can swap chocolate chips for walnuts or pecans.
Store leftovers tightly wrapped at room temp for 2 days or refrigerate for up to a week.
Freezes well: slice, wrap individually, and thaw as needed.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Breakfast , Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 295 kcal
- Sugar: 21 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg