Slow Cooker Banana Bread

4.84 from 6 votes

A simple banana bread baked in the crockpot, spiced with warming spices for added flavour, great for the autumn and winter or anytime

Course Baking, Dessert

Cuisine Slow Cooker

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings

Calories 555kcal

Grease and line your slow cooker with a large cake case (available from pound shops etc). I made this cake in my round 3.5 litre slow cooker.
In a large bowl, cream the butter together with the sugar, and then break in the eggs and beat well.
115 g butter, 170 g caster sugar (superfine sugar), 2 eggs
Stir in the mashed banana.
3 ripe bananas
Add the spices, flour, baking powder and salt. Stir till well combined but try not to overmix.
2 tsp baking powder, 300 g plain flour (all-purpose flour), A pinch of salt, 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground allspice, 1 tsp ground nutmeg
Put the mixture into the lined slow cooker pot.
Cook on high for approximately 1.5 hours or until a skewer or cake tester comes out clean.
Tip: Place a clean tea towel under your slow cooker lid to stop condensation dripping on top of your cake and making it soggy.
Turn the slow cooker off, and remove the pot from the metal part carefully. Allow the pot to cool and then turn the cake out, and let it cool completely on a rack.
If adding frosting, make up the cream cheese frosting using the butter, cream cheese and icing sugar following the method given here, then use a spatula to spread it on top of the banana bread. Sprinkle on the gingerbread men if using, and enjoy!
35 g butter, 100 g cream cheese, 200 g icing sugar, gingerbread man sprinkles

Nutrition: The calories per serving given include the optional frosting. Without frosting the value is 384 calories per serving.

Variations: There are loads of ways to adapt this banana bread:

Slow cooker size: This recipe works best in a 3.5 litre slow cooker. I use a round one for a round banana bread.