When I first got my slow cooker I didn’t expect to be able to make breads and desserts in it. But after experimenting with a few recipes I’m pleased to report that a slow cooker is even more versatile than I thought it was.
But why would you want to make something like banana bread in a slow cooker when you can make it in the oven, or even a bread maker?
There are many reasons. Maybe your oven is full up cooking a roast dinner, or perhaps you want to head out for a few hours and don’t want to leave the oven on. Whatever your reason, making banana bread in a slow cooker is straight forward and it tastes just as good as making it any other way.
The texture comes out slightly differently than when made in an oven, it is more dense and doesn’t rise as much, but it still tastes AMAZING.
I’m currently working on my slow cooker recipe book – do you want to grab it when it is available for free download? Sign up below and I’ll let you know when it’s ready! (I’ll also send you some great slow cooker recipes in the meantime!)
Did you enjoy this recipe? Let me know in the comments!
Slow Cooker Banana Bread
- 200 g strong White Flour (you can also use plain flour)
- 2 tsp baking powder
- 2 tsp cinnamon
- 3 bananas ripe
- 100 ml vegetable oil
- 150 g Soft brown sugar
- 1 tsp vanilla extract
- Lightly grease a loaf tin (make sure it can fit in your slow cooker)
- In a large bowl, sift the flour, cinnamon and baking powder and mix together.
- In a separate bowl, beat the eggs until smooth.
- In another bowl, mash the bananas with a fork until they are smooth and lump free (you must use ripe bananas).
- Add the bananas in with the beaten egg and stir until mixed in.
- Add in the oil, sugar, vanilla extract and juice from the lemon.
- Make a well in the bowl containing the flour etc. Slowly pour in the egg mixture, stirring gently until all the ingredients are blended together. Do not mix too much, just until it is smooth.
- Add the mixture to your greased loaf tin. Place the tin into your slow cooker. I like to put a tea towel under the lid to stop any condensation dripping back down onto the bread and making it soggy.
- Cook on high for 2 to 3 hours. When it is ready you should be able to insert a skewer into the centre and it come out clean.
- Allow to cool for a bit before removing from the tin and then transfer to a wire rack to cool some more.