Slow Cooker Banana Bread

4.84 from 6 votes

Slow Cooker Banana Bread

A simple banana bread baked in the crockpot, spiced with warming spices for added flavour. A simple way to use up ripe bananas, with no need to turn on the oven.

Course Baking, Dessert

Cuisine Slow Cooker

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings

Calories 555kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

115 g butter softened
170 g caster sugar (superfine sugar)
2 eggs
3 ripe bananas mashed
2 tsp baking powder
300 g plain flour (all-purpose flour)
pinch of salt
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground allspice
1 tsp ground nutmeg

For the cream cheese frosting (optional):

35 g butter
100 g cream cheese
200 g icing sugar

To decorate (optional):

gingerbread man sprinkles

UK Measurements - US Measurements

Instructions

Grease and line your slow cooker with a large cake case (available from pound shops etc). I make 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
Mash the bananas in a separate bowl, then stir the mashed banana into the butter mixture.
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), 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 1½ 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 you would like to add 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

Notes

Storage

Keep the banana bread in an airtight tin for 3-4 days.

To freeze leftovers, cut into slices and wrap well in parchment and then put into a freezer bag. Freeze for 3-6 months.

Variations

There are loads of ways to adapt this banana bread:

replace the spices with just cinnamon or leave them out entirely
add vanilla extract to bring out the sweetness of the bananas
add your preferred nuts such as chopped walnuts or hazelnuts
add a handful of chocolate chips
add cocoa powder for chocolate banana bread

Troubleshooting

My banana bread is burnt on one side - you could have hot spot in your slow cooker. Turn the slow cooker pot around halfway during cooking to prevent it catching. Or, you may need to use a double layer of parchment paper to put the mixture in.

My banana bread is sunken on top - don't forget the tea towel under the lid to stop water dripping from the lid onto your banana bread next time.

I only have a larger slow cooker - no problem, if you only have a large slow cooker such as 6.5 litre or similar, just pop the mix in a cake tin and follow the same instructions as above. Check the instructions for your slow cooker to see if you need to put water in the slow cooker pot under the tin or can cook dry in it.

I need to make this dairy free - replace the butter with a plant-based spread. Skip the cream cheese frosting.

Slow cooker size

This recipe works best in a 3.5 litre slow cooker. I use a round slow cooker for a round banana bread. If you have a large slow cooker such as 6.5 litre, put the mixture in a cake tin in the slow cooker pot.

Nutrition

The calories per serving given include the optional frosting, based on cutting the. banana bread into 8. Without frosting, cut into 8 pieces, the value is 384 calories per serving.

Nutrition