Soft, tender slow cooker banana bread with a caramely, brown sugar sauce that develops while the bread cooks!! If you've never made a slow cooker dessert, start with this easy recipe!!
Prep Time10 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs10 minutesmins
Course: Slow Cooker
Cuisine: American
Keyword: crockpot banana bread
Servings: 8
Calories: 398kcal
Author: Averie Sunshine
Ingredients
Bread
2large eggs
½cupcanola or vegetable oil
½cuplight brown sugarpacked
¼cupgranulated sugar
2teaspoonsvanilla extract
1 ½cupsmashed ripe bananasabout 3 large bananas
2cupsall-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsaltor to taste
1teaspooncinnamonoptional and to taste (I’ve made it with and without, both versions are good depending on preference)
Sauce
½cuplight brown sugarpacked
1 ½cupsboiling water
Instructions
Line a 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup and storage, see step 7. Spray liner or base and sides of slow cooker with cooking spray; set aside. Do not use a smaller slow cooker because the bread rises quite dramatically and it will overflow.
Bread:
To a large bowl, add the eggs, oil, sugars, vanilla, and whisk to combine.
Add the bananas and stir to combine.
Add the flour, baking powder, baking soda, salt, optional cinnamon, and stir to combine. Turn batter out into prepared slow cooker and spread it into a smooth, even, flat layer; set aside.
Sauce:
To a large bowl (the same one you already used is fine, just wipe it clean with a paper towel), add the brown sugar, boiling water, and whisk to combine.
Carefully pour the hot sugar-water mixture over the batter in slow cooker. Do not stir. This mixture turns into the sauce while the bread bakes; do not stir.
Cover and cook on high for about 1 1/2 to 2 hours, or until the edges have set and are light golden brown and a toothpick inserted into center of bread comes out clean. Start checking at just over one hour to ensure you don’t overbake. My bread was done in 95 minutes. All slow cookers vary so cook until bread is done. I have not tested the recipe using the low heat setting and can’t speak to baking time or results.
Remove the top portion of the slow cooker (the ceramic bowl the cake is cooking in) from the base (heating element) to allow bread to cool momentarily before serving.
Notes
Bread is best warm and fresh but will keep in an airtight container for up to 5 days at room temp, noting the sauce absorbs into the bread by the second day.
Storage is much easier if you use a liner because you can lift the entire liner out, bread and all, and place in an airtight container.