This easy slow cooker chocolate chip banana bread is perfect for breakfast or brunch! Moist banana bread with added coconut that cooks in your crockpot.
There is one thing I always make from scratch because there’s just no substitute, and that is banana bread! I have made several different types over the years when my bananas have turned brown like these yummy sour cream blueberry banana muffins and a few others I will share below. 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. This easy slow cooker 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!
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. I added coconut to this batch of slow cooker chocolate chip banana bread, you can omit that or the chips but both are a fantastic addition.
For this recipe I use my casserole crockpot 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. slow cooker 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!
Looking for more easy brunch ideas?
Let me know what you make this for, it’s one of our favorite breads.
Slow Cooker Chocolate Chip Banana Bread
- 3 overripe bananas
- 1 stick butter softened
- 1 tsp vanilla
- 1 c sugar
- 2 eggs
- 2 c all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 c sweetened shredded coconut
- 1/4 c mini chocolate chips
On low speed mix together eggs, vanilla, sugar, butter, and mashed overripe bananas.
In a separate bowl mix together flour, baking soda, and baking powder.
Slowly add to your wet mixture and use mixer on low speed until blended well.
Add your coconut and chocolate chips and fold in gently with a spoon.
Spray the inside of your 3 qt. slow cooker with non stick spray.
Pour banana bread mixture into crockpot and spread out evenly.
Place paper towel over the top so it is taut and place lid on top of that. (absorbs some steam so it doesn't drip on top of bread)
Set slow cooker to high for 2 hours, check then and remove paper towel.
Continue cooking for approx 30 more minutes or until middle of bread is somewhat firm and toothpick comes out clean in center.
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