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    Home » Recipes » Slow Cooker Desserts

    Published on Nov 2, 2018. Modified on Nov 20, 2024 by bakingqueen74. This post may contain affiliate links. 9 Comments

    Slow Cooker Pumpkin Banana Bread

    210 shares
    • 54
    Jump to Recipe

    Seeing as there are so many pumpkins around right now, I decided to incorporate pumpkin in my latest bake, which is a delicious slow cooker pumpkin banana bread!

    Slow cooker pumpkin banana bread
    Jump to:
    • Banana bread – a staple bake
    • Baking in a slow cooker
    • What pumpkin do you use in pumpkin banana bread?
    • Ingredients
    • Step by step instructions
    • Recipe tips
    • Recipe
    • Reviews

    Banana bread – a staple bake

    Banana bread is really a go to bake for me, especially now it has got chilly. It’s so easy to prepare, especially if you have ripe bananas turning browner by the second in the fruit bowl as I often do.

    This pumpkin banana bread is a great autumnal twist on a favourite.

    Slow Cooker Pumpkin Banana Bread

    Baking in a slow cooker

    I really find baking in a slow cooker is great if you are short on time.

    Instead of having to find time to prepare and bake it, you can just do the preparation when you have a free five minutes, then pop your cake mixture into the slow cooker and forget about it for a couple of hours.

    Slow Cooker Pumpkin Banana Bread

    Slow cooker baking also more forgiving if you have problems baking in the oven, as it is less likely to burn quickly and you don’t have to worry so much about even baking or opening the oven door at the wrong time.

    Make sure you read my guide to baking in a slow cooker with loads more slow cooker cake and bake recipes! You’ll also find loads of recipes in my slow cooker archives.

    Slow Cooker Pumpkin Banana Bread

    What pumpkin do you use in pumpkin banana bread?

    Carving pumpkins can lack flavour, you really need to use either pumpkins grown for cooking and eating, or you can also use a quick shortcut and use tinned pumpkin puree.

    In this bake I’ve used tinned pumpkin puree, but if you want to make and use your own from a fresh pumpkin then you can check this recipe for easy homemade pumpkin puree from Jo’s Kitchen Larder.

    I love the gorgeous colour which pumpkin adds to bakes, whether it is in pumpkin chocolate chip scones or my slow cooker pumpkin spice pudding which has a delicious pumpkin spice sauce under the cake layer.

    Slow Cooker Pumpkin Banana Bread

    Ingredients

    To create this recipe I based it on my favourite spiced banana bread, also made in the slow cooker of course!

    As I was going to be adding more moisture in the form of the pumpkin puree I also increased the amount of flour, and then tweaked the butter and sugar a little for a larger mixture.

    Get the quantities in the recipe card further down the page.

    You will need:

    • butter
    • caster sugar
    • eggs
    • bananas
    • pumpkin puree
    • cinnamon
    • nutmeg
    • mixed spice
    • self-raising flour
    • pinch salt
    Slow Cooker Pumpkin Banana Bread

    Step by step instructions

    1. Cream together the butter and sugar until soft and fluffy, then add the eggs one by one and mix in well.
    2. Mash the bananas and add them to the mixture along with the pumpkin puree and spices, and combine.
    3. Fold in the flour plus the pinch of salt and combine carefully until mixed.
    4. Line the slow cooker pot with baking paper or a cake case.
    5. Spoon the mixture into the lining paper/case and smooth the top. Slow Cooker Pumpkin Banana Bread
    6. Put the slow cooker lid on, with a tea towel folded under the lid to prevent drips from falling onto the cake mixture and making it damp.
    7. Cook on high for 2-3 hours, or until a cake tester, skewer or knife put in the centre of the banana bread comes out clean. 
    8. Let the pot cool for a few minutes then remove the pumpkin banana bread from the pot by pulling the lining paper and leave to cool.
    9. Serve warm or cold!

    Recipe tips

    I made this recipe in an oval 3.5 litre slow cooker.

    If using a larger slow cooker, either increase the quantities or put the mixture in a cake tin. 

    Note on timings: The slow cooker I baked this recipe in cooks quite slowly. If you have a slow cooker that runs hot then it might take much less time to bake. So check from 1.5 hours using a skewer, knife or cake tester to see if the centre is cooked through. Then check every 20 minutes or so. 

    Watch out for burning and if it happens then turn the bowl around to avoid a burnt spot.

    Pin this slow cooker pumpkin banana bread for later!

    Slow Cooker Pumpkin Banana Bread - a fall banana bread recipe to bake in your crockpot for healthy snacking to make the most of pumpkin season

    Recipe

    Slow Cooker Pumpkin Banana Bread

    An autumnal banana bread recipe with delicious pumpkin puree, baked in your crockpot
    5 from 9 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: Slow Cooker
    Prep Time: 10 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 10 minutes minutes
    Servings: 10
    Calories: 349kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 130 g butter softened
    • 200 g caster sugar (superfine sugar)
    • 2 large eggs
    • 3 bananas mashed
    • 150 g pumpkin puree
    • 2 tsp cinnamon
    • 1 tsp nutmeg
    • 1 tsp mixed spice
    • 350 g self-raising flour
    • 1 pinch salt
    UK Measurements – US Measurements

    Equipment

    round slow cooker
    round slow cooker
    large oval slow cooker
    large oval slow cooker
    cake liners
    cake liners

    Instructions 

    • Cream together the butter and sugar until soft and fluffy, then add the eggs one by one and mix in well.
      130 g butter, 200 g caster sugar (superfine sugar), 2 large eggs
    • Mash the bananas and add them to the mixture along with the pumpkin puree and spices, and combine.
      3 bananas, 150 g pumpkin puree, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp mixed spice
    • Fold in the flour plus the pinch of salt and combine carefully until mixed.
      350 g self-raising flour, 1 pinch salt
    • Line the slow cooker pot with baking paper or a cake case.
    • Spoon the mixture into the lining paper/case and smooth the top.
    • Put the slow cooker lid on, with a tea towel folded under the lid to prevent drips from falling onto the cake mixture and making it damp.
    • Cook on high for 2-3 hours, or until a cake tester, skewer or knife put in the centre of the banana bread comes out clean. See Notes section for more tips!
    • Let the pot cool for a few minutes then remove the pumpkin banana bread from the pot by pulling the lining paper and leave to cool.
    • Serve warm or cold!

    Notes

    I made this recipe in an oval 3.5 litre slow cooker.
    If using a larger slow cooker, either increase the quantities or put the mixture in a cake tin. 
    Note on timings: The slow cooker I baked this recipe in cooks quite slowly. If you have a slow cooker that runs hot then it might take much less time to bake. So check from 1.5 hours using a skewer, knife or cake tester to see if the centre is cooked through. Then check every 20 minutes or so. 
    Watch out for burning and if it happens then turn the bowl around to avoid a burnt spot.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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      Slow Cooker Bread and Butter Pudding
    • Blackberry crumble in a black slow cooker pot.
      Slow Cooker Blackberry Crumble

    Reader Interactions

    Comments

    1. Emma says

      November 11, 2018 at 7:57 am

      I love pumpkin bread but would never have thought to make it in my slow cooker – I’m always so impressed with your slow cooker bakes. Will have to give this one a try.

      Reply
    2. Kavita Favelle says

      November 04, 2018 at 10:55 am

      Oh I looove the idea of combining pumpkin and banana like this, it looks so moist and delicious, bet it tastes wonderful!

      Reply
      • bakingqueen74 says

        November 04, 2018 at 11:29 am

        It does Kavey, might have to go and get another slice now

        Reply
    3. Jacqueline Meldrum says

      November 02, 2018 at 3:58 pm

      That looks so good Lucy, but I’ll have mine with custard please! Sharing it now!

      Reply
      • bakingqueen74 says

        November 02, 2018 at 5:19 pm

        Good call! Thanks Jac

        Reply
    4. Marjory says

      November 02, 2018 at 1:11 pm

      Love this idea for cooking pumpkin bread! The house will smell wonderful too!

      Reply
      • bakingqueen74 says

        November 02, 2018 at 5:18 pm

        It really did!

        Reply
    5. Aimee Shugarman says

      November 02, 2018 at 12:25 pm

      This is so creative, I’ve never tried bread in my slow cooker. YUM.

      Reply
      • bakingqueen74 says

        November 02, 2018 at 5:19 pm

        Thanks Aimee!

        Reply
    5 from 9 votes (5 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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