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Banana Bread Crockpot
Rocco Fuhrman

Banana Bread Crockpot

Wake up to the comforting aroma of warm, perfectly moist banana bread, baked effortlessly while you focus on your busy day. This Banana Bread Crockpot recipe delivers a delightful, fuss-free treat, tasting like a labor of love but requiring minimal effort.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 3-4 very ripe bananas
  • 2 cups almond flour
  • 3 large eggs
  • 1/2 cup maple syrup or honey
  • 1/2 cup melted coconut oil or ghee
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamo
  • 1/2 teaspoon salt
  • 1/2 cup optional add-ins (walnuts, chocolate chips, etc.)

Method
 

  1. Prepare your slow cooker by lightly greasing the inside and lining with parchment paper.
  2. Mash the ripe bananas in a large mixing bowl until mostly smooth.
  3. Combine the mashed bananas with melted coconut oil, maple syrup, eggs, and vanilla extract in the bowl.
  4. In a separate bowl, whisk together almond flour, baking soda, cinnamon, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Transfer the batter into the prepared slow cooker.
  7. Place a clean kitchen towel under the lid to absorb condensation.
  8. Cook on LOW for 2.5 to 3.5 hours, checking for doneness with a toothpick.
  9. Once done, lift the bread out using the parchment sling and let it cool on a wire rack.

Notes

Allow the banana bread to cool completely before slicing to prevent crumbling.