Crockpot Banana Bread

slices of banana bread stacked on top of each other

5 from 1 vote

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!

Prep Time10 mins

Cook Time2 hrs

Total Time2 hrs 10 mins

Course: Breakfast, Snack, Dessert

Cuisine: American

Keyword: crockpot bread, quick bread, slow cooker bread

Servings: slices

Calories: 279kcal

Author: Jennifer Debth

Equipment

Ingredients

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

US Customary - Metric

Instructions

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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Nutrition