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    A moist and delicious recipe for Crock-Pot Banana Bread that is the perfect use for over ripe bananas. Whip up a batch today for a yummy sweet treat!

    I normally bake banana bread in loaf pans. Thought I would try this receipe. Was very disappointed. It did not rise much and had trouble getting it out of the crockpot afterwards. To its credit, it nevertheless tasted good, but very heavy.

    I made this directly in a Cuisinart 3.5 quart slow cooker on low and it took about 6 hours. It turned out fluffy and delicious.


    • 2Whole eggs
    • 1/2Cup butter(Softened, cubed)
    • 1Cup granulated sugar
    • 2Cup all-purpose flour
    • 1Teaspoon baking powder
    • 1/2Teaspoon baking soda
    • 1/2Teaspoon salt
    • 3Whole bananas(Medium sized, mashed)
    • 1Cup chocolate chips(Optional)
    • 1Cup nuts(Walnuts or pecans, chopped, optional)


    1. In a bowl, combine butter, eggs and sugar. Mix well.
    2. Add in baking powder, baking soda, salt and 1 cup flour. Mix well.
    3. Add in last cup of flour. Mixture should be thick.
    4. Mash Bananas well and then add to mixture. Mix well.
    5. If you chose to add in the extra ingredients, do so now.
    6. Butter small crock dish and pour mixture in.
    7. Cook in 6 quart crock pot for 4 hours on low. Top should be slightly brown. Bread will bounce back to the touch.
      WW SP: 12