Slow Cooker Blueberry Banana Bread

5 from 11 votes

Bake this healthy blueberry banana bread in your crockpot

Course Baking

Cuisine Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 286kcal

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.