Learn how to make delicious and moist banana bread using a slow cooker. This easy recipe combines ripe bananas, cinnamon, and other ingredients to create a luscious and tender crumb. Cooked in a slow cooker, this banana bread is infused with deep flavors and is perfect for breakfast, snacks, or dessert. Try this game-changing recipe and enjoy the convenience and incredible taste of slow cooker banana bread.
How To Make Slow Cooker Banana Bread
Banana bread is a classic treat that never fails to bring comfort and satisfaction. The sweet aroma, the moist texture, and the delightful taste make it a favorite for many. But did you know that you can make this delectable treat in a slow cooker? Yes, you read that right! In this blog post, we will explore the wonderful world of slow cooker banana bread and discover how this method can elevate the flavors and texture of this beloved recipe.
Preparing the Ingredients
To start, gather all the necessary ingredients for your slow cooker banana bread. You will need 200g of strong white flour (though plain flour works just as well), 2 teaspoons of baking powder, and 2 teaspoons of cinnamon. These dry ingredients will add depth and warmth to the bread.
Next, you will need 3 ripe bananas. Make sure they are nice and soft, as this will ensure a smooth and moist texture in your bread. In a separate bowl, beat 2 eggs until smooth. The eggs will provide structure and richness to the bread.
For added moisture and sweetness, you will need 100ml of vegetable oil and 150g of soft brown sugar. These ingredients will give your banana bread a luscious and tender crumb. Finally, add 1 teaspoon of vanilla extract for a hint of fragrant flavor.
Mixing the Ingredients
In a large bowl, sift the flour, cinnamon, and baking powder. This step ensures that there are no lumps and that the dry ingredients are evenly distributed. Mix them together, creating a fragrant and aromatic blend.
In another bowl, mash the ripe bananas until they are smooth and lump-free. The bananas should be ripe enough to provide a natural sweetness and a distinct banana flavor. Now, add the mashed bananas to the beaten eggs and stir until well combined. The mixture will become creamy and slightly thick. Next, add the vegetable oil, soft brown sugar, and vanilla extract to the banana and egg mixture. These ingredients will add moisture and sweetness to the bread, making it irresistibly delicious.
Creating the Bread
Make a well in the bowl containing the flour mixture. Slowly pour in the banana and egg mixture, stirring gently until all the ingredients are blended together. Be careful not to overmix; just a few gentle stirs will do. Once the batter is smooth and well combined, transfer it to a greased loaf tin. Make sure the tin fits comfortably in your slow cooker.
Cooking in the Slow Cooker
Place the loaf tin into your slow cooker. To prevent any condensation from dripping onto the bread and making it soggy, you can place a tea towel under the lid. This simple trick will ensure a perfectly cooked and moist banana bread. Cook on high for 2 to 3 hours. The slow cooker method allows the bread to cook evenly and infuses it with a deep, rich flavor.
Checking for Doneness
To check if the bread is ready, insert a skewer into the center. If it comes out clean, the bread is done. The aroma of freshly baked banana bread will fill your kitchen, tempting you to take a bite right away. Allow the bread to cool for a bit before removing it from the tin. Transfer it to a wire rack to cool completely. This step is crucial, as it allows the flavors to develop and the bread to set.
The Final Result
Once your slow cooker banana bread has cooled, it is ready to be enjoyed. Slice a piece and savor the moist crumb, the sweet banana flavor, and the comforting notes of cinnamon. This delightful treat is perfect for breakfast, as a snack, or as a dessert.
Slow Cooker Banana Bread Recipe
Slow cooker banana bread is both tasty and easy to make. Prepare the mixture and then let the slow cooker work it’s magic!
- 200g strong White Flour, (you can also use plain flour)
- 2tsp baking powder
- 2tsp cinnamon
- 3 ripe bananas
- 2 eggs
- 100ml vegetable oil
- 150g soft brown sugar
- 1tsp vanilla extract
- Lightly grease a loaf tin (make sure it can fit in your slow cooker) In a large bowl, sift the flour, cinnamon and baking powder and mix together.
- In a separate bowl, beat the eggs until smooth.
- In another bowl, mash the bananas with a fork until they are smooth and lump free (you must use ripe bananas).
- Add the bananas in with the beaten egg and stir until mixed in.
- Add in the oil, sugar and vanilla extract.
- Make a well in the bowl containing the flour etc. Slowly pour in the egg mixture, stirring gently until all the ingredients are blended together. Do not mix too much, just until it is smooth.
- Add the mixture to your greased loaf tin. Place the tin into your slow cooker. I like to put a tea towel under the lid to stop any condensation dripping back down onto the bread and making it soggy.
- Cook on high for 2 to 3 hours. When it is ready you should be able to insert a skewer into the centre and it come out clean.
- Allow to cool for a bit before removing from the tin and then transfer to a wire rack to cool some more.
You can use either a round baking tin or a loaf shape one – whichever fits the best in your slow cooker.
Slow cooker banana bread is a game-changer for anyone who loves this classic recipe. The ease and convenience of using a slow cooker, combined with the incredible flavors and textures it produces, make this method a winner. So, the next time you have ripe bananas sitting on your counter, don’t hesitate to try this delicious recipe. Your taste buds will thank you!