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slices of banana bread stacked on top of each other
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5 from 1 vote

Crockpot Banana Bread

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: 12 slices
Calories: 279kcal
Author: Jennifer Debth


  • 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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Serving: 1slice | Calories: 279kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 210mg | Potassium: 147mg | Fiber: 1g | Sugar: 25g | Vitamin A: 305IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg