Slow Cooker Chocolate Chip Banana Bread
If you’re a fan of warm, comforting banana bread but dread the thought of turning on the oven, then you’re in for a treat! This Slow Cooker Chocolate Chip Banana Bread is the perfect solution. With a rich, moist texture and bursts of chocolate, this is a recipe you’ll want to keep on repeat. The best part? You can set it and forget it while your slow cooker does all the work!
Why Slow Cooker Chocolate Chip Banana Bread is Worth Your Time
Preparing banana bread in a slow cooker not only saves energy but also ensures an incredibly moist loaf. The gentle heat of the slow cooker allows the flavors to meld beautifully, creating an irresistible treat that is perfect for breakfast, snacks, or dessert. Plus, the hands-on time is minimal, making it an ideal choice for busy days or lazy weekends.
Ingredient Breakdown
- 2 large eggs – These will provide structure and moisture.
- 1 cup granulated sugar – Sweetens the bread and helps with browning.
- 1/2 cup canola or vegetable oil – Keeps the bread moist and rich.
- 2 tablespoons sour cream or Greek yogurt – Adds creaminess and tang.
- 1 teaspoon vanilla extract – Enhances the overall flavor profile.
- 3 medium/large ripe bananas, peeled and mashed – The star ingredient that provides moisture and flavor (about 1 1/2 cups when mashed).
- 1 1/2 cups all-purpose flour – The base of the bread.
- 1 teaspoon baking soda – Helps the bread rise.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 teaspoon cinnamon (optional) – Adds warmth and depth to the flavor.
- 1/2 cup mini chocolate chips (optional but strongly recommended) – Because who doesn’t love chocolate?
- 1/2 cup chopped pecans (optional; walnuts may be substituted) – For a delightful crunch.
Prep & Cook Tools
- Slow cooker – The star of the show that does the magic.
- Mixing bowls – For combining your wet and dry ingredients.
- Measuring cups and spoons – Precision is key in baking.
- Spatula – For folding in those chocolate chips and nuts.
- Fork or potato masher – To mash those ripe bananas until smooth.
Slow Cooker Chocolate Chip Banana Bread Cooking Guide
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients, ensuring your bananas are ripe for the best flavor. Ripe bananas are key to achieving the perfect sweetness and texture.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the 2 large eggs, 1 cup granulated sugar, 1/2 cup canola oil, 2 tablespoons sour cream, and 1 teaspoon vanilla extract until smooth and well-combined.
Step 3: Add the Bananas
Mash the 3 ripe bananas in a separate bowl until smooth, then fold them into the wet mixture. This will create a deliciously moist batter.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 5: Add Optional Ingredients
Fold in the 1/2 cup mini chocolate chips and 1/2 cup chopped pecans if you’re using them. These add delightful texture and flavor.
Step 6: Prepare the Slow Cooker
Grease the inside of your slow cooker with non-stick spray or line it with parchment paper for easier cleanup. Pour the batter into the slow cooker, smoothing the top with a spatula.
Step 7: Cook Low and Slow
Cover the slow cooker with the lid and cook on low for about 4 to 5 hours, or until a toothpick inserted into the center comes out clean. Avoid opening the lid frequently, as this can affect the cooking time.
Step 8: Cool and Serve
Once cooked, turn off the slow cooker and allow the bread to cool for about 10-15 minutes before removing it. Transfer to a wire rack to cool completely before slicing. Enjoy your Slow Cooker Chocolate Chip Banana Bread warm or at room temperature!
In-Season Swaps
- Applesauce – Replace some of the oil for a lower-fat option.
- Nutmeg – Swap out cinnamon for a different warm spice.
- Different Nuts – Use seasonal nuts like hazelnuts or almonds.
- Chocolate Chunks – Use chopped chocolate bars instead of chips for a gourmet twist.
Cook’s Notes
- For a more pronounced banana flavor, let your bananas over-ripen before using.
- If you prefer a denser bread, reduce the baking soda slightly.
- Feel free to double the recipe for a larger gathering—just ensure your slow cooker can accommodate it.
- This bread freezes well! Wrap slices individually and store in an airtight container for up to 3 months.
Save It for Later
This Slow Cooker Chocolate Chip Banana Bread is a recipe you’ll want to save. It’s perfect for meal prep or for sharing with friends and family. Consider bookmarking this page or pinning the recipe for easy access later. Trust me; you’ll want to make this over and over again!
Questions People Ask
Can I use frozen bananas in this recipe?
Absolutely! Just thaw them completely and drain any excess liquid before mashing. This is a great way to use up overripe bananas that you’ve frozen.
How do I know when the banana bread is done?
The best way to check is by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done cooking.
Can I make this banana bread without eggs?
Yes! You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or applesauce as a substitute for eggs in this recipe.
Can I add other mix-ins to this banana bread?
Definitely! Feel free to get creative with add-ins like dried fruit, coconut, or different kinds of nuts to customize your loaf.
Ready, Set, Cook
Now that you have everything you need, it’s time to dive into this delicious journey of making Slow Cooker Chocolate Chip Banana Bread. With its easy preparation and delightful results, you’ll wonder why you ever baked banana bread any other way. Gather your ingredients, set your slow cooker, and enjoy the heavenly aroma that will fill your kitchen as you create this sweet treat!
Slow Cooker Chocolate Chip Banana Bread
Ingredients
Equipment
Method
- Start by gathering all your ingredients, ensuring your bananas are ripe for the best flavor. Ripe bananas are key to achieving the perfect sweetness and texture.
- In a large mixing bowl, whisk together the eggs, sugar, canola oil, sour cream, and vanilla extract until smooth and well-combined.
- Mash the ripe bananas in a separate bowl until smooth, then fold them into the wet mixture. This will create a deliciously moist batter.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the mini chocolate chips and chopped pecans if you’re using them. These add delightful texture and flavor.
- Grease the inside of your slow cooker with non-stick spray or line it with parchment paper for easier cleanup. Pour the batter into the slow cooker, smoothing the top with a spatula.
- Cover the slow cooker with the lid and cook on low for about 4 to 5 hours, or until a toothpick inserted into the center comes out clean. Avoid opening the lid frequently, as this can affect the cooking time.
- Once cooked, turn off the slow cooker and allow the bread to cool for about 10-15 minutes before removing it. Transfer to a wire rack to cool completely before slicing. Enjoy your Slow Cooker Chocolate Chip Banana Bread warm or at room temperature!
Notes
- For a more pronounced banana flavor, let your bananas over-ripen before using.
- If you prefer a denser bread, reduce the baking soda slightly.
- Feel free to double the recipe for a larger gathering—just ensure your slow cooker can accommodate it.
- This bread freezes well! Wrap slices individually and store in an airtight container for up to 3 months.
