Slow Cooker Pumpkin Banana Bread
An autumnal banana bread recipe with delicious pumpkin puree, baked in your crockpot
- 130 g butter softened
- 200 g caster 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
Cream together the butter and sugar until soft and fluffy, then add the eggs one by one and mix in well.
Mash the bananas and add them to the mixture along with the pumpkin puree and spices, and combine.
Fold in the flour plus the pinch of salt and combine carefully until mixed.
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!
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.
Calories: 349kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 111mg | Potassium: 204mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2730IU | Vitamin C: 3.7mg | Calcium: 26mg | Iron: 0.8mg