Slow Cooker Sunday: Banana Bread (2 Dec 12)

by mediocremum on 02/12/2012

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I was inspired by an entry on Slow Cooker Sunday last week to have a go at making Banana Bread in the Slow Cooker.  As a family we don’t tend to eat a lot of pudding and I don’t often bake, unless it’s a rainy day and struggling to find something to entertain my daughter.

Aly from plus2point4 is always doing fantastic puds in her slow cooker and I’ve been meaning to have a go for a while.  I was stunned, it worked brilliantly.  You may be wondering what the advantages to doing it in the slow cooker are as it takes longer.  I found it was much more moist than when I have made the same recipe in the over, plus, we could go out and do something else while it was cooking.  I wouldn’t leave a cooker unattended but I don’t worry when it’s the slow cooker.

I believe the recipe is originally American so the measurements are in volume rather than weight.  However, I do think any Banana Bread Recipe would work.


Slow Cooker Banana Bread

Recipe Type: Dessert
Cuisine: Slow Cooking
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 6
  • 435 ml plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 82 ml butter or margarine
  • 165 ml sugar
  • 2 eggs, beaten
  • 3 ripe bananas, mashed
  1. Grease and flour the slow cooker.
  2. Sift the flour, baking powder, salt and baking soda into bowl.
  3. Cream the butter and sugar in a separate bowl, and then mix in the eggs and banana.
  4. Gradually fold in the dry ingredients.  Don’t over mix.
  5. Pour into the slow cooker.  Cover and cook on high for 1.5-2 hours.  Mine took closer to 2.  To check if it’s ready insert a tooth pick and if it comes out clean then it should be ready.
  6. Let cool then invert onto a plate and ice if you want.

Now it’s your turn to inspire!

Don’t forget a more extensive list of recipes featured over the weeks can be found on Pinterest – Slow Cooker Sunday.

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