Ingredients
Method
- Before You Begin
- Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
- In a mixing bowl, mash bananas until smooth. Add eggs and vanilla and mix until fully combined.
- In another bowl, whisk flour, sugar, baking powder, baking soda, and cinnamon if using.
- Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix.
- Fold in optional mix-ins if using.
- Pour batter evenly into prepared slow cooker and smooth the top.
- Place a paper towel under the lid (not touching batter) to reduce condensation if desired.
- Cover and cook on LOW for about 5 hours. Avoid opening the lid during cooking.
- Check doneness: insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter.
- Turn off cooker and allow bread to cool inside for 10–15 minutes. Remove carefully and transfer to a rack to cool completely before slicing.
Notes
• Slow cookers vary in temperature; begin checking at about 4½ hours.
• If the top looks moist but the center is set, the bread is done.
• Avoid overmixing the batter to help keep the bread tender.
• Allow bread to cool before slicing so it holds together.
• Store leftovers wrapped or in an airtight container up to 4 days.
• Reheat slices briefly until warmed through if desired.
• If the top looks moist but the center is set, the bread is done.
• Avoid overmixing the batter to help keep the bread tender.
• Allow bread to cool before slicing so it holds together.
• Store leftovers wrapped or in an airtight container up to 4 days.
• Reheat slices briefly until warmed through if desired.