Ditch the oven this summer and make this cinnamon banana bread in your slow cooker instead! This slow cooker cinnamon banana bread recipe is moist, delicious, and so easy to make.
Contributing post from Jill @ The Galactagoddess
There is nothing worse than having to turn on a hot oven in the middle of Summer!
I am so, so glad that this slow cooker version of our favorite cinnamon banana bread worked out because I would never turn down a request from my little guy to “bake” together. Thanks to the TV show Daniel Tiger’s Neighborhood, my four year old LOVES banana bread, AND loves to help me make it. Needless to say, we consume our fair share!!
This slow cooker cinnamon banana bread recipe is derived from the one that my Dad has used since I was a little girl. I’ve tried making “healthier” versions, but they’re just not the same. The copious amount of cinnamon gives the bread a beautiful dark brown color that is unlike most other banana breads. I always receive rave reviews when I make it for friends, co-workers, etc.
I truly hope that this recipe becomes one of YOUR family’s favorites too!
Slow Cooker Cinnamon Banana Bread
Yields: The equivalent of two loaves of banana bread
- Cooking spray
- 6 medium-sized ripe bananas
- 2 eggs, beaten
- 1 cup granulated sugar
- 3 cups flour
- 1/2 cup unsalted butter, melted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons cinnamon
- 2 teaspoons vanilla extract
- 1 cup chocolate chips or walnuts, or 1/2 cup of each (optional)
- Mash bananas in a large bowl. (I like to use a potato masher.)
- Slowly stir in all other ingredients.
- Pour into sprayed slow cooker.
- Cook on “low” setting for 3-4 hours or until the center is cooked through (check with a toothpick).
I personally love eating this slow cooker cinnamon banana bread with cheesy scrambled eggs, but my boys (Husband included) will tell you that you can eat this anytime, anywhere and with anything! Enjoy!!
My family is a bunch of Banana Bread Monsters, so we have NO trouble finishing the equivalent of two loaves in a timely fashion! If you, however, feel like it’s too much, this bread freezes beautifully.
Label your freezer bag. Add desired quantity of bread. Remove as much air as possible, seal and lay flat in your freezer for up to three months.
Thoughts or questions? Please leave a comment below. I’d love to hear from you.
Jill Petrush Rogers is a full-time working Mama to two very active little boys. After becoming a Mama, she realized that her mission is to help others meet and/or exceed their own personal breastfeeding goals. And so, she became a Certified Lactation Counselor. You can follow Jill’s personal journey on her blog The Galactagoddess and on Facebook
What size slow cooker does this use?
I made it in my 6-qt, but I think it would work in a 4-qt too. It would just be thicker.
I have both sizes, but if dinner is in the 6qt then the bread could go in the 4 qt at the same time. Any idea if the cooking time would change in the 4 qt since it would be thicker?
I think it would be a bit longer. (Mine cooked in 3 hours in my 6-qt.) It will be pretty thick, maybe 4 inches (?), so you’ll want to cut the pieces a little bit thinner than in the photo.
this sounds wonderful! Do you think I can replace the granulated sugar and flour with organic sugar and flour?
I believe so. I haven’t used them myself, but if they’re easily substituted in baking I don’t see any reason why it would be different in the slow cooker.
I made this recipe with chocolate chips and LOVED it! I think I’m going to add an extra cup of raisins next time too. YUM.
Just made this up and the “batter” was SUPER dry – much drier than even a yeast bread dough. I had to add quite a bit of water to even be able to mix it, let alone pour it into the slow cooker. My daughter measured the ingredients, but is certain that she only put in 3 cups of flour. Hopefully, it will still be delicious. Anyone else have any issues with this?
That’s really weird. It wasn’t like that at all when I made it.
I thought it was weird, since other commenters didn’t mention anything about it. All I can think of is that my daughter measured the flour incorrectly. It turned out to be delicious, though! We love it. I’ll definitely be making it again. Maybe if I measure everything, the mystery will be solved.
Oh my goodness yall!!! mine is rising like crazy!!! Please help!!! I am making 2 batches because i can freeze and make in crockpot and work sent me home with 15 bananas today. Like mine still has 2 hours of cooking and has almost risen to the top of my 6 qt crockpot
This looks delicious! I’m wondering, do you think it would be OK to substitute the sugar for agave syrup? Looking forward to making this. Thanks for the recipe!
I’m not sure because I’ve never tried it myself. If you give it a try please let me know!