Slow Cooker Banana Bread

Our homemade slow cooker banana bread recipe with chocolate chips is perfect for breakfast or brunch! Moist sweet bread baked in a Crockpot is a great new way to cook it.

This easy chocolate chip banana bread recipe comes in real handy during those summer months and is perfect for breakfast or if you’re throwing a brunch! When summertime approaches I whip out my list of crockpot recipes and use my Instant Pot a lot too so I don’t have to heat up the house by turning on the oven.

If you have never tried baking in a slow cooker you are in for a real treat. Especially during the holidays when your oven is full it is another way to cook something sweet without much effort on your part. Once you get the hang of this you can make our Crockpot pumpkin bread too!

Ingredient Notes

This is a great ripe banana recipe – you want browned, mashed bananas with some chunks left so you get the moistest bites ever.

Typically with homemade I will add a dash of Vanilla extract. An alternative that works well too would be almond extract if you want more of a marzipan flavor to it.

Room temperature butter and sugar should be creamed together in a bowl, then add the other wet ingredients. If you need to use dairy free alternatives for this that would be fine too.

Eggs should be added at room temperature for the fluffiest outcome. I use organic free range for the best flavor and texture.

All purpose flour is the base of the dry ingredients. This is how to measure flour properly so it is not too dense, there is a trick to the process.

Baking powder and baking soda are used to rise. Make sure to check the sell by date before using or it won’t work properly.

For this recipe I use my casserole size that is 2.5 qt. size and have enough left over for one small loaf pan full that I pop in my toaster oven for 17 minutes and have a little bit beforehand. If you have a 3 qt. that size is ideal.

I like the casserole version because of the shape you see here, it is flatter than other sizes and comes out like a nice oval shape when it is done. It is a great size to cook dips in too after that! We used the following ingredients to make this oval loaf you see here.

Tips

You will want to make sure that you spray the inside with non stick spray or it won’t come out well and be a pain to clean. WAY easier to make than one that requires yeast and for the dough to rise ahead of time like our Banana Bread Cinnamon Rolls.

Remember that just like in a loaf pan the outsides will be more done and dry than the middle. It may appear wet to you when done. In order to determine whether it is or not use a toothpick or knife. Insert in the center. It doesn’t need to come out dry, you don’t want it to. Instead it should have wet crumbs but not wet batter.

Made with Cake Mix

There is one thing I always make from scratch because there’s just no substitute, and that is this one! I have made several different types over the years when my fruit has turned brown, like our 4 ingredient banana bread. There are so many options out there and this really makes you think out o the box.

You can cheat a bit and use a boxed mix with this temperature and timing. In this case I would follow the batter measurements of our yellow cake mix banana bread and then use the instructions for “baking” it below.

Made with Bisquick

Want to go half way, use our simple Bisquick banana bread recipe too sometime. I will share a few more options below. You can serve it right out of your crockpot when it is done or slide it out and put it on a plate to cut up. Either way works but it looks quite pretty on a plate if you’re serving guests.

Looking for more easy brunch ideas? Let me know what you make this for, it’s one of our favorite breads. Banana pineapple bread is great, or make hand held banana nutella muffins instead