Banana Bread Recipe In Crock Pot

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STOP! Do not throw away those overly ripe bananas. No need to fret when you check the fruit bowl and your bananas have turned brown. In no time at all you could prep some delicious slow cooker banana bread that will be ready and waiting for you! Simply mix and put in slow cooker, this is a simply easy and delicious recipe that will have you eating banana bread for breakfast in no time.

In my house there really is no in between in a banana. Bananas literally look like you went out and picked them off the tree the minute they sprouted (kinda green and hard to peel) or black.

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When that happens, instead of throwing out a perfectly ripe bunch of bananas, its time to bake! The only problem is baking often means babysitting and no one has time for that.

But you don’t have to with this crockpot banana bread. Use up your left over and overly ripe bananas with crock pot banana bread and enjoy all week long.

Crockpot banana bread is perfect for the cook that wants to enjoy baked goods but doesnt have too much time! I also love the slow cooker to keep my oven free and clear when I am cooking main dishes but still know there will be a dessert waiting at the end.

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Banana bread is one of those holiday staples that is great for a snack, dessert, or breakfast but also makes the best food gift.

After you make this bread the key is to keep it as soft and delicious as the minute you took it out of the slow cooker (this also works for oven baked bread). I learned this trick from my mother in law, whom makes us the most delicious pumpkin bread every year for the holidays.

My MIL always delivers us our bread that way and as long as you refold everything after you cut a slice, it stays very fresh.

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I personally have quite a few crock pots so I can keep side dishes going in the house.  This slow cooker banana bread works with any shape slow cooker.

Grease a 6 quart slow cooker with nonstick cooking spray. Cut a long piece of parchment paper in half and lay it in the bottom of the slow cooker in a plus shape.

Crockpot banana bread is the no fuss, super easy way to use up ripe bananas in a delicious banana bread. Done in a slow cooker, you can add chocolate chips, walnuts, dried fruits and so much more to make a unique, delicious, and tasty bread everyone will love!

Classic Banana Bread (moist And So Easy!)

Serving: 1 Calories: 484 kcal Carbohydrates: 75 g Protein: 6 g Fat: 20 g Saturated Fat: 12 g Polyunsaturated Fat: 7 g Cholesterol: 77 mg Sodium: 386 mg Fiber: 4 g Sugar: 43 g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.This Crockpot Banana Bread recipe is proof that our slower cookers are a perfectly good way to bake bread. We don't always think of our slow cookers, or Crockpots as the best place for baking, but I have good news. When it comes to banana bread, a slow baking process creates a delicious and perfectly moist, round loaf of banana bread. This is a great way to use overripe bananas.

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To get the richest, sweetest taste and best texture in your slow cooker banana bread, use ripe bananas. How to tell if your bananas are ripe? Look for banana peels that have at least half the peel covered in brown spots.

A banana that hasn't ripened properly will be difficult to mash and will lack the lovely sweetness that is needed for your banana bread to taste especially delicious.

One of the beauties about banana bread in the Crockpot is how easy it is to put together. Chop the walnuts, mash the bananas and just like that you are halfway done.

Easy Crockpot Banana Bread

There are a few tricks and tips for speeding up the ripening process on bananas. Taste of Home does a great job of mapping out our options for taking a banana from green to ripe.

Ethylene, a gas found in many fruits and vegetables, is responsible for the ripening process and it helps coax the starches in a banana into sugar.

Here's one way to speed up the process, if you add a ripe apple to a brown paper bag with your bananas the ethylene released from that apple will help speed the banana into sweet, ripe perfection.

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Blend the mashed bananas with the other wet ingredients. No need to over mix, just blend so the mashed fruit is distributed evenly.

If your bananas are ripe and ready before you plan to make bread, just peel the bananas, place the fruit in a freezer-safe container like a zip bag or plastic wrap and store them in the freezer until you are ready to bake.

It usually takes about three hours to fully bake the banana bread in a slower cooker, but check it for doneness at about two and a half hours.

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Life the lid off the Crockpot or slow cooker and insert a toothpick in the center of the bread. If it comes out with dough clinging to it, return the lid and bake for another 15 - 30 minutes. Your cooking time may vary a little.

The bread may look like it's hiding down there at the bottom of the pot, but once you loosen the edges with a knife and tip it out onto a cooling rack, it'll be a cute round loaf ready for slicing.

After baking, I lift the slow cooker liner out of the Crockpot, run a knife around the edges of the bread to loosen it a little then place a cooking rack on top of the liner and carefully flip it over - using oven gloves (not pot holders) to protect my hands.

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Watch this video for all the details on how to remove your yummy banana bread. You'll also see the wrong way to do it using pot holders. 🙂 Practice it once or twice before you cook the banana bread and I promise you'll get the hang of it.

The bread should fall right out. Since the top of the bread has more a appealing texture than the bottom, I place another cooling rack on top of the bread that was removed and flip it over again.

The key is to use oven gloves so you can get the best grip possible, even when the Crockpot liner is hot. These are my favorite oven gloves (as you can tell by looking at the well-worn pair I'm wearing in that video), but this is another brand that my husband and I use all the time too, especially for outdoor cooking.

Crockpot Chocolate Chip Banana Bread

This bread will be a slightly shorter loaf compared to baking it in a bread pan. But that low and slow cooking process does a great job of preserving the moisture from the bananas.

Keeping your banana bread fresh is key to enjoying every single last wedge and leftover banana bread is always popular with a morning cup of coffee or hot chocolate.This will stay fresh and delicious for 3-4 days after baking in an airtight container or plastic storage bag.

After the first day, I cut the quick bread into wedges, wrap in waxed paper and store in the refrigerator. The bread is excellent warm or cold and is easily warmed up in the microwave. It's a little ironic that a classic quick bread is so beautifully baked in a slow cooker insert but I think you'll agree that this is a yummy way to enjoy a classic recipe.

Easy Crockpot Banana Bread Recipe

For best results, use a round 4.5 quart Crockpot or slow cooker. A larger or oblong version will cause the batter to spread out too thin in the stoneware.

Yes, after the loaf cools, wrap it in waxed paper and place it in a freezer safe storage bag and seal tightly. When you are ready to enjoy it, remove from the freezer and let it defrost at room temperature.

Almond extract has a much stronger flavor than vanilla extract so keep that in mind if you make the swap and use only about half as much. A good option instead would be to use maple syrup in place of vanilla extract.

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Crockpot Banana Bread is a delicious, tender banana bread and it's fun to make since it's baked in a non-conventional oven, a slow cooker, for baking. But here are a few more recipes I think you'll