My slow cooker blueberry banana bread makes an ideal afternoon or after-school snack.
I spotted three very overripe bananas in the fruit bowl and decided banana bread was the perfect way to use them up.
Healthy swaps
This time I’ve swapped out butter for coconut oil, and used some maple syrup in place of caster sugar, making this recipe free from refined sugar. Rather healthy for me!
The bananas were so ripe that they added a lot of sweetness, and I also added some blueberries I found in the fridge. With all the fruit it wasn’t necessary to use that much maple syrup either.
And yes, I baked it in the slow cooker, though undoubtedly you can also bake this in the oven.
A slice or two is also great for a quick breakfast if you are on the move.
And as it has all that fruit in it you can feel smug you have already made a start on your five a day!
Crockpot baking
Baking in the slow cooker might take a bit longer, but for me the plus is that I don’t have to wait for the timer to go.
I went to the supermarket while this was baking, and even though I took longer than I thought at the shops, the banana bread was still doing well when I got home.
If you are forever burning cakes in the oven, or can’t bake to save your life, or have a busy lifestyle, and own a slow cooker, you should try slow cooker baking.
What have you got to lose? You still get a nice crust on your bakes, as you can see here. Those crunchy bits are my favourite….
Ingredients
Here is a quick look at the ingredients in the recipe – ideal as a list for taking to the shops or as a summary of what you will need. Go to the recipe for the quantities.
- coconut oil– this is a healthy swap for butter. If you don’t have coconut oil and don’t mind losing the health benefits, you can use melted butter instead, same quantity.
- maple syrup – this is a healthy swap for sugar in this recipe.
- eggs
- bananas
- self-raising flour
- cinnamon
- vanilla bean paste (or extract)
- blueberries
Instructions
- Melt the coconut oil and mix it with the maple syrup in a large bowl.
- Add the eggs and beat well. Mash in the bananas.
- Mix in the flour, salt, cinnamon and vanilla bean paste and stir until well combined.
- Add the blueberries and stir through.
- Lightly spray your slow cooker pot with oil to prevent sticking. Place a large cake case in the pot and spoon the mixture into the case (I sometimes double the cake cases so they are easier to pull out).
- Replace the lid, add a tea towel or some squares of kitchen roll under the lid to catch drips, and cook on high for approx 1.5 to 2 hours, until firm in the centre and brown around the edges.
- Use the edge of the cake case to pull the cake out of the slow cooker pot and leave it to cool. Slice and enjoy!
More banana bread recipes
More banana bread recipes you might like to try:
- Vegan chocolate chip banana bread from Tinned Tomatoes
- my slow cooker classic banana bread
- Marbled peanut butter and jam banana bread from Food to Glow
- Chocolate muscovado banana bread from Tin and Thyme
Pin my slow cooker blueberry banana bread recipe for later!!
Recipe
Slow Cooker Blueberry Banana Bread
Ingredients
- 100 g (½ cups) coconut oil
- 4 tbsp maple syrup
- 2 large free-range eggs
- 2 large very ripe bananas
- 220 g (1 ¼ cups + 2 tbsp) self-raising flour
- pinch of salt
- 1 tsp cinnamon
- 1 tsp vanilla bean paste
- 100 g (½ cup + 3 tbsp) blueberries
Equipment
Instructions
- Melt the coconut oil and mix it with the maple syrup in a large bowl.100 g coconut oil, 4 tbsp maple syrup
- Add the eggs and beat well. Mash in the bananas.2 large free-range eggs, 2 large very ripe bananas
- Mix in the flour, salt, cinnamon and vanilla bean paste and stir until well combined.220 g self-raising flour, pinch of salt, 1 tsp cinnamon, 1 tsp vanilla bean paste
- Add the blueberries and stir through.100 g blueberries
- Lightly spray your slow cooker pot with oil to prevent sticking. Place a large cake case in the pot and spoon the mixture into the case (I sometimes double the cake cases so they are easier to pull out).
- Replace the lid, add a tea towel or some squares of kitchen roll under the lid to catch drips, and cook on high for approx 1.5 to 2 hours, until firm in the centre and brown around the edges.
- Use the edge of the cake case to pull the cake out of the slow cooker pot and leave it to cool.
Notes
- If you don’t have coconut oil you can use the same quantity of butter instead.
Disclosure: links marked with an asterisk * are affiliate links.
kruzingwithk9s says
What if you just want to use sugar instead of maple syrup? How much do you use?
bakingqueen74 says
Good question – if using normal sugar I would start with 100 g. Adjust to your preferred sweetness – you can taste it and check.
Julie betts says
What can i use instead of coconut oil? I have none.
bakingqueen74 says
You can use the same amount of butter.
Jennifer Docker says
There are no measurements on the ingredients…! I don’t know how much of everything to use?! Thanks
bakingqueen74 says
You need to scroll down to the recipe card, it is all there near the end of the post.
Clarity says
What is a cake case? Googled it and the only results were bakers who refused to bake cakes for gay couples. I’m pretty sure that isn’t it.
bakingqueen74 says
It’s a paper case to put the cake mixture in! You can also use baking parchment instead.
Ann says
I made it today! It was good the only thing was the blueberries were too sour 🙁 would you know why?
bakingqueen74 says
Hi Ann, glad it was good that’s great! Maybe the blueberries were sour due to the time of year? They always taste sweeter in the summer to me, at this time of year blueberries are probably flown in from somewhere. I would try them before cooking with them next time.
Kirsty Hijacked By Twins says
Oooh Lucy this looks like a deliciously moist cake, I love blueberries! x #bakeoftheweek
hodgepodgedays says
I’ve never baked in my slow cooker – I really must try it out. Thanks for the inspiration.
Jen @ Jen's Food says
Bananas and blueberries are made for each other. I’ve got a few very ripe bananas in my fruit bowl, looks like I’ll be making banana bread if they don’t get eaten soon!
Charlie @ The Kitchen Shed says
Wow this is so cool. I have never baked anything in my slow cooker before but I am always so intrigued when I see that people do! I shall have to try this out, looks delish.
littlesunnykitchen says
I love baking in my slow cooker! This banana blueberry bread looks absolutely amazing, looking at the pictures is making me very hungry. Can I have a slice? 🙂 Thank you for linking to my banana bread recipe!
Heidi Roberts says
Two of my favourite fruits and done in a slow cooker – how fab!
choclette says
Love the inclusion of blueberries in your banana bread. I had no idea you’d get crunchy bits on the cake using a slow cooker, I sort of imagined it would steam things and thus be soft. Really must try it one day.
fabfood4all says
Blueberries and bananas are 2 of my favourite cake ingredients so would love to try your Blueberry Banana Bread! Must try baking in my slow cooker one day!!
Jac -Tinned Tomatoes (@tinnedtoms) says
I am always in awe of cakes baked in a slow cooker. I gave up on mine way too soon and gave it away, not I am starting to regret it. This looks fab. Thanks for linking to me too.