Imagine waking up to the most incredible aroma of freshly baked banana bread, without ever turning on your oven or spending hours in the kitchen. This slow cooker banana bread is about to revolutionize your baking game, combining the comfort of traditional banana bread with the convenience of modern cooking. Perfect for busy home bakers, lazy weekend mornings, or anyone who wants delicious homemade bread with minimal effort, this recipe is your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Prepare your slow cooker by lining the interior with parchment paper or greasing the inside thoroughly with cooking spray to prevent sticking.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add brown sugar, milk, vegetable oil, and vanilla extract to the mashed bananas. Whisk these wet ingredients together until well combined and smooth.
- In a separate bowl, combine rolled oats, baking powder, baking soda, salt, and cinnamon. Mix these dry ingredients thoroughly.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- If using, fold in the chopped nuts for additional texture and flavor.
- Pour the batter into the prepared slow cooker, spreading it evenly with a spatula.
- Cover the slow cooker and cook on low heat for
- 5 to 3 hours. Check for doneness by inserting a toothpick into the center - it should come out clean.
- Once cooked, carefully remove the bread by lifting the parchment paper. Allow to cool completely on a wire rack before slicing.
- Optional: Serve warm with a pat of butter or a drizzle of honey. Store leftovers in an airtight container for up to 3 days.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with deep brown or black spots.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense bread.
- Use Parchment Paper: This makes removing the bread from the slow cooker much easier and prevents sticking.
- Check Early: Slow cookers can vary, so start checking your bread around the
- 5-hour mark to prevent overcooking.
- Let It Cool: Allowing the bread to cool completely helps it set and makes slicing easier.
- Optional Enhancements: Experiment with add-ins like chocolate chips, dried fruits, or different nuts to customize your bread.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
