You can easily make a delicious Banana Bread in your slow cooker using only 3 ingredients, ripe bananas, sweetened condensed milk, and self-rising flour.

To make Banana Bread in your slow cooker or crockpot, start by mashing the bananas until smooth. Mix in the sweetened condensed milk, then gradually sift in the flour, stirring until combined. Cook on HIGH for 2 hours, then flip and cook for an additional 30 minutes.

This method offers a hassle-free way to bake a delicious bread. It’s ideal for a busy day or when you want a simple, satisfying dessert.

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Can I use underripe bananas for this recipe?

Using underripe bananas in banana bread isn’t ideal because they lack sweetness and moisture. Overripe bananas with lots of speckles are best because they enhance the flavor and texture of the bread, making it sweet and moist.

What can I use instead of sweetened condensed milk?

If you don’t have sweetened condensed milk, you can use an equal amount of cream cheese or a thick yogurt blend. These substitutes help maintain the moisture and contribute to the richness of the bread without altering the texture significantly.

Slow Cooker 3-Ingredient Banana Bread Ingredients

• 4 ripe medium bananas
• 1 (400g/14oz) tin of sweetened condensed milk
• 2 cups (260g) self-rising flour

Optional Ingredients

• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup (100g) milk chocolate chips or chopped nuts

Optional Glaze

• 5 tablespoons hazelnut spread (Nutella)
• 2 tablespoons milk, cream, or more as needed

Decoration

• Chocolate buttons or a chopped chocolate bar

How To Make Slow Cooker 3-Ingredient Banana Bread

1. Preparation: Start by mashing the bananas until smooth using a fork, or potato masher, or by giving them a blitz in a food processor.
2. Combine: Pour the sweetened condensed milk into the mashed bananas and stir until well incorporated.
3. Form the batter: Sift the self-rising flour into the banana mixture, stirring until smooth to ensure there are no dry flour pockets at the bottom of the bowl.
4. Add flavor: If opting for the additional ingredients, mix in the baking powder, salt, and ground cinnamon.
5. Incorporate extras: Gently fold in the chocolate chips or nuts, if using. Feel free to substitute with your preferred add-ins.
6. Prepare to cook: Line your slow cooker with two layers of baking paper or a fitted cake liner. Transfer the batter into the lined cooker, smoothing the top to an even layer.
7. Cook: Cover the slow cooker with a clean tea towel placed under the lid to catch condensation, and set to cook on HIGH for 2 hours.
8. Unmold and flip: Using the paper’s overhang, lift the banana bread from the cooker. It will appear pale on top. Remove the baking paper, place it on top of the bread, and then flip the bread so the pale side is facing down. Return to the cooker and cook for an additional 30 minutes on HIGH.
9. Check doneness: Insert a skewer into the center of the bread; it should come out clean. If undercooked, continue to cook a bit longer. Typically, it should be perfectly done in 2.5 hours.
10. Prepare the glaze: In a small saucepan, gently heat the Nutella with milk or cream, stirring until smooth. Adjust consistency with more milk if necessary.
11. Decorate and serve: Drizzle the warm glaze over the cooled banana bread. Embellish with chocolate buttons or chopped chocolate. Slice, serve, and enjoy!

Recipe Tips

• Check Ripeness: Ensure your bananas are very ripe for maximum sweetness and moisture; they should have lots of black speckles on the yellow skin.
• Smooth Batter: Thoroughly mix the batter until no flour pockets remain. An uneven mix can lead to a dense or dry texture in your finished bread.
• Prevent Soggy Top: To avoid a soggy top caused by condensation, make sure the tea towel under the lid is snug and absorbs moisture effectively throughout cooking.
• Test Doneness Properly: Use a skewer to check if the bread is cooked through. Insert it into the center; if it comes out clean with no sticky dough, it’s ready.
• Cooling Time: Allow the banana bread to cool in the slow cooker for about 10 minutes before removing. This helps it set and reduces the chance of it breaking apart.

Recipe Variations

• Nutty Delight: Substitute chocolate chips with an equal amount of chopped walnuts or pecans for a crunchy texture and nutty flavor that complements the banana’s sweetness.
• Vegan Version: Replace the condensed milk with coconut condensed milk and use a plant-based hazelnut spread for the glaze to cater to vegan dietary preferences.
• Tropical Twist: Add a cup of drained crushed pineapple to the batter before cooking for a moist, tropical-flavored variation that brings a bright flavor profile.
• Rich Chocolate: Mix in a tablespoon of cocoa powder with the dry ingredients if you’re a fan of chocolate. This will give the bread a deep chocolate flavor without overwhelming the banana.
• Holiday Spice: Include a teaspoon of pumpkin spice mix to the batter to bring a warm, seasonal flavor that’s perfect for holiday mornings or as a festive treat.

How do I know when the banana bread is fully cooked?

To check if the banana bread is fully cooked, insert a skewer or a toothpick into the center. If it comes out clean without any sticky batter, your bread is done. If not, continue cooking for a few more minutes and check again.

What To Serve With Banana Bread

You can serve your delicious Banana Bread with fresh whipped cream and sliced strawberries. Add a scoop of vanilla ice cream or a dollop of Greek yogurt. Drizzle with honey or maple syrup for extra sweetness. Alternatively, enjoy with a cup of hot coffee or tea.

How To Store Banana Bread

In The Fridge:

Wrap your Banana Bread tightly in plastic wrap or aluminum foil to keep it fresh. Place it in an airtight container or a resealable plastic bag. It will last up to a week when stored properly in the refrigerator.

In The Freezer:

Banana bread freezes well. Wrap it tightly in plastic wrap, then in aluminum foil. Place in a freezer bag and freeze. It will stay good for up to three months. Thaw overnight in the refrigerator before serving.

How To Reheat Banana Bread

Reheat your Banana Bread by wrapping it in aluminum foil. Warm it in an oven preheated to 350 degrees Fahrenheit for about 10-15 minutes. Alternatively, slice and toast it for a quick warm-up. Enjoy it as if it’s freshly baked!

Check out More Slow Cooker Recipes:

• Slow Cooker Pavlova
• Slow Cooker Berry Crumble
• Slow Cooker Caramel Fudge