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Slow-Cooker Banana Bread

Total Time

Prep: 10 min. Cook: 2-1/2 hours

Makes

16 servings

I love to use my slow cooker. I started to experiment with making bread in it so I wouldn’t have to heat up my kitchen by turning on my oven. It’s so easy and simple. I make this slow-cooker banana bread all the time. —Nicole Gackowski, Antioch, California
Slow-Cooker Banana Bread Recipe photo by Taste of Home

Ingredients

  • 5 medium ripe bananas
  • 2-1/2 cups self-rising flour
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • Cinnamon sugar, optional

Directions

  1. Place a piece of parchment in a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels.
  2. Cook, covered, on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.
Self-rising flour- More than 1 cup
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutrition Facts

1 piece: 210 calories, 3g fat (2g saturated fat), 11mg cholesterol, 276mg sodium, 41g carbohydrate (23g sugars, 2g fiber), 5g protein.

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