Banana Nut Bread for the Crock Pot
Discover the ultimate comfort food twist with this irresistibly moist and tender Banana Nut Bread for the Crock Pot! Perfectly sweetened with ripe bananas and a hint of vanilla, this easy slow-cooker recipe is packed with cozy flavors, and the optional addition of warm cinnamon and crunchy walnuts takes it to the next level. With minimal prep and the magic of slow cooking, you'll achieve a perfectly soft bread without the need to turn on your oven. Ideal for breakfast, a midday snack, or dessert, this banana bread pairs beautifully with a smear of butter or cream cheese. Plus, the clean-up is a breeze thanks to the parchment paper or non-stick spray. Delight your taste buds with this hassle-free take on a timeless classic!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Cinnamon (optional)
- 3 medium bananas Mashed ripe bananas
- 1 large Egg
- 0.25 cups Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts (optional)
- 1 as needed Non-stick cooking spray or parchment paper
Instructions
Lightly grease the inside of your crock pot with non-stick cooking spray, or line it with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using).
In a separate bowl, mash the ripe bananas until smooth. Stir in the egg, melted butter, and vanilla extract until well combined.
Gradually fold the wet mixture into the dry ingredients using a spatula. Mix until no dry streaks remain, but do not overmix; the batter should be thick and slightly lumpy.
Gently fold in the chopped walnuts, if using, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared crock pot, spreading it out evenly with a spatula.
Place a clean kitchen towel or paper towel over the top of the crock pot, then secure the lid. This will help absorb excess moisture during baking.
Set the crock pot to 'High' and cook for 2.5 to 3 hours, or until a toothpick inserted into the center of the bread comes out clean.
Once done, carefully remove the crock pot insert and allow the bread to cool for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or with a spread of butter or cream cheese for added indulgence!
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 152.6 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 116 mg | 9% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
