Slow cooker banana bread

This is the best slow cooker banana bread with chocolate.

Buttery, incredibly moist, loaded with chocolate chips and easy to make.

Yes, you can use the slow cooker to make cakes or desserts. I love it specially to make spongy cakes, the texture and moist is always amazing. Plus no need to use the oven.

This is a traditional banana bread recipe with sugar and butter but I am testing healthier versions too. Soon available on the web.

Healthier slow cooker dessert ideas?

Two of my favourite recipes: Pumpkin and chocolate cake and Chocolate and pear cake.

Can I bake it in the oven?

Of course, bake it at 180°C for 40 minutes or until a toothpick comes out with a few moist crumbs. You can also add some melted chocolate on top to get an extra chocolaty banana bread.

Slow cooker banana bread with chocolate chips

Recipe by Enara ParraCourse: Dessert, Slow Cooker, TraditionalCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

45

minutes

Ingredients

• 4 ripe bananas

• 180 g flour

• 80 g unsalted, melted butter

• 100 g brown sugar

• 2 eggs

• 6 g baking powder

• 100 g Greek yogurt

• 1/2 teaspoon cinnamon powder

• 1/2 teaspoon vanilla extract

• 80 g dark chocolate chips

• A pinch of salt

Directions

• Line the slow cooker with parchment paper.
• Cut one of the bananas in two slices, lengthwise. Set aside.
• Mash the other 3 bananas using a fork.
• In a bowl, whisk together the melted butter, sugar and eggs, for 2-3 minutes.
• Add in Greek yogurt, vanilla and cinnamon powder. Whisk for 1 minute.
• Fold in the flour, salt and baking powder.
• Then, fold in the mashed bananas and chocolate chips.
• Pour the batter into the slow cooker and place the banana slices on top.
• Place the lid covered with kitchen towel or paper.
• Cook on HIGH for 1 hour and 45 minutes.
• Let it cook for 15 minutes before removing from the slow cooker. Enjoy it!

Notes

• Store at room temperature in a container.

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