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Banana and blueberry bread on wooden board, two slices cut.
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5 from 6 votes

Slow Cooker Blueberry Banana Bread

Bake this healthy blueberry banana bread in your crockpot
Course Baking
Cuisine Slow Cooker
Keyword blueberry, coconut oil
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 286kcal

Equipment

  • large oval slow cooker

Ingredients

  • 100 g coconut oil
  • 4 tbsp maple syrup
  • 2 large free-range eggs
  • 2 large very ripe bananas
  • 220 g self-raising flour
  • pinch of salt
  • 1 tsp cinnamon
  • 1 tsp vanilla bean paste
  • 100 g 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.

Nutrition

Calories: 286kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 17mg | Potassium: 180mg | Fiber: 1g | Sugar: 11g | Vitamin A: 85IU | Vitamin C: 3.8mg | Calcium: 26mg | Iron: 0.6mg