Crock Pot Banana Bread

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About the Recipe

Experience the joy of freshly baked banana bread without heating up the kitchen—introducing Slow Cooker Banana Bread. This effortlessly simple recipe transforms ripe bananas into a moist and flavorful delight. Let the slow cooker weave its magic as the sweet aroma of banana and cinnamon fills your home. Whether enjoyed for breakfast, as a snack, or a comforting dessert, this slow-cooked banana bread is a testament to the ease and goodness of homemade treats. Savor the warmth and simplicity in every slice!

Ingredients

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (walnuts or pecans), optional
• Cooking spray or butter for greasing the slow cooker

Preparation

1. Prepare the Crock Pot: Grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, granulated sugar, eggs, and vanilla extract. Mix until well combined.
3. Add Dry Ingredients: Sift in the all-purpose flour, baking soda, and salt into the wet ingredients. Stir until just combined. If using, fold in the chopped nuts.
4. Transfer Batter to Slow Cooker: Pour the banana bread batter into the prepared slow cooker, spreading it evenly.
5. Cook on Low: Cover the slow cooker with the lid and cook on the low setting for 2 to 3 hours or until a toothpick inserted into the center comes out clean.
6. Cool and Slice: Once the banana bread is done, turn off the slow cooker and let it cool for a while. Carefully remove the banana bread from the slow cooker and let it cool completely on a wire rack.
7. Slice and Serve: Slice the banana bread into desired portions and serve. It’s delicious on its own or with a slather of butter.