This Crockpot Banana Bread is perfectly moist, sweet, and loaded with optional chocolate chips. This throw-and-go recipe is the best way to use up those overly ripe bananas!
If I’m being honest, the only reason I buy bananas is to make banana bread or banana muffins. Who’s with me? This crockpot banana bread is my new favorite way to make banana bread! It sounds crazy, but the outside gets a little bit crunchy and caramelized and the inside is SO moist and fluffy.
This may look like your standard banana bread, but the addition of cinnamon, extra bananas, and chocolate chips takes this bread to a whole new level of greatness!
- Unsalted Butter – quick breads (a bread made without yeast), like this banana bread, need some sort of fat (typically oil or butter) to provide flavor and moisture. Oil will produce a bread that’s more moist, but butter provides a rich, buttery flavor. This bread is plenty moist from the bananas, so oil is not necessary.
- Dark Brown Sugar – adds sweetness and a rich, molasses flavor. It also provides moisture which keeps the bread’s texture very tender. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
- Egg – provides structure and helps bind the ingredients together. Be sure to use a room temperature LARGE egg (eggs come in different sizes) so the egg can evenly incorporate with the rest of the ingredients. Because the butter is melted, if a cold egg was used, it would cause the butter to clump.
- Vanilla Extract – adds a sweet flavor and depth to any quick bread! Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours! I prefer pure vanilla extract, because it’s actually made with vanilla beans.
- Mashed Bananas – the MVP for banana bread. It’s very important to use extra ripe bananas. Black bananas or at the very least super brown spotted bananas are best. The darker the banana peel, the sweeter and more banana-y they are.
- All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender banana bread. The only other flour that *may* work in this recipe would be whole wheat pastry flour. Anything else would greatly affect the texture of the bread.
- Cinnamon – gives the bread a sweet, spicy flavor. Cinnamon helps make this bread super flavorful and can also lower blood sugar levels and reduce heart disease risk factors!
- Baking Soda and Baking Powder – our leavening agents which give the banana bread a lift to prevent it from becoming too dense. Quick breads are made without yeast (which normally is what makes bread rise), so today, we’re using baking soda and baking powder.
- Salt – cuts the sweetness and enhances the other flavors in the bread.
- Chocolate Chips – optional, but highly recommended. Use whatever chocolate chips you like — semi-sweet, milk, dark chocolate, or even a combination of the three!
How to make
This delicious banana bread recipe is baked in the crockpot and takes just 10 minutes to prep!
- Grease a crockpot with cooking spray, then line it with a parchment paper cross sling.
- In a large bowl, whisk together butter, brown sugar, egg, and vanilla, then whisk in mashed bananas.
- Fold in flour, cinnamon, baking soda, baking powder, and salt until just combined.
- Fold in chocolate chips, then transfer the batter to the prepared crockpot. Top with extra chocolate chips, if desired.
- Cover the crockpot with a thin towel, then place on the lid. Cook on LOW for 2-4 hours.
- Use the sling to remove the bread from the crockpot, then cool for 10 minutes before slicing and serving.
How long should you let banana bread cool?
After removing the banana bread from the crockpot, let it cool for at least 10 minutes at room temperature before slicing. This gives it time to solidify so it doesn’t crumble apart when you cut it!
Why is my banana bread soupy?
If your banana bread came out soupy or undercooked, there may be a couple reasons as to why:
- You didn’t cover with a towel. Be sure to cover the crockpot with a thin kitchen towel before placing on the lid. This helps absorb the condensation that forms in the crockpot so it doesn’t make the bread soggy.
- Your crockpot was too small. This recipe is made for a 6 quart crockpot. Be sure you use that size or adjust the measurements. If the crockpot is too small, the loaf will be thicker which could prevent it from cooking all the way through.
- You didn’t cook it long enough. All crockpots (even the same models) are different. Yours may run colder than mine. You’ll know your bread is done when the top is firm to the touch and an inserted toothpick comes out virtually clean.
- You under-measured your dry ingredients or over-measured the wet. Double check that you used the correct amounts of ingredients listed.
How to quickly ripen bananas
If you don’t have super ripe bananas on hand, here are a couple of ways to quickly ripen them:
- In a paper bag. Place the bananas in a brown paper bag with ripe fruit like avocados, apples, peaches, or pears. The riper fruit will stimulate the bananas to ripen too!
- In the oven. Place the bananas on a baking sheet and bake for 15-30 minutes at 300ºF or until they are completely black. Let them cool, then peel and mash. (This won’t work with super underripe bananas, they need to be at least a deep yellow color.)
Can you make this in the oven?
Double the recipe by using the 2X scale button in the recipe card, then pour the batter into a greased 9×13 inch glass baking dish. Bake in a preheated 350 degree F oven for 45-60 minutes or until the banana bread is baked through. You may need to cover the bread halfway through to prevent the top from becoming too brown.
How to store
Leftover banana bread will last in an airtight container at room temperature for 1 week, in the fridge for up to 2 weeks, or in the freezer for 3-4 months.
To enjoy again, microwave to warm!
Crockpot Banana Bread
Equipment for this recipe
- 1/2 cup unsalted butter melted
- 3/4 cups dark brown sugar packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup mashed ripe bananas about 3 large bananas
- 1 1/2 cups all-purpose flour spoon and leveled
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips plus more for topping
- Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper sling (this allows you to easily lift the cooked bread out). Set aside.
- In a large bowl, whisk together butter, brown sugar, egg, and vanilla until smooth, then whisk in mashed bananas.
- Fold in flour, cinnamon, baking soda, baking powder, and salt until *just* combined.
- Gently fold in the chocolate chips, then pour the batter into the prepared crockpot.
- Top with extra chocolate chips, if desired.
- Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
- Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.
- Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!
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*Note: Nutrition information is estimated and varies based on products used.