I love making banana bread (this recipe is a variation of the banana bread from my cookbook, Siriously Delicious) and as soon as I lost my oven during our kitchen renovation, I knew I had to get creative to satisfy my cravings! Who knew baking in a slow-cooker could be so simple and yummy? This is the perfect method for baking when you don't want to bother with your oven, and it will make your entire house smell divine!
Technique tip: By using a bread pan in the slow-cooker, the bread will maintain its loaf shape and it won't taste like anything savory you've cooked in your slow-cooker in the past (I know this from experience)!
Swap option: The chocolate chips are certainly optional and can be omitted, or you can add peanut butter chips or chopped nuts.
- 6 tablespoons unsalted butter
- 1¼ cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 ripe bananas
- 1 cup packed brown sugar
- 1/4 cup Greek yogurt or sour cream
- 1 teaspoon vanilla
- 2 large eggs, lightly beaten
- 1 cup chocolate chips (optional)
- Raw sugar, for topping
1. Melt the butter in a small saucepan over medium, until the butter begins to brown and have a nutty aroma. Remove from the heat and set aside to cool.
2. Whisk together the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl.
3. In a large bowl, mash the bananas. Add the browned butter, brown sugar, yogurt, vanilla and eggs and stir until just smooth.
4. Add the dry ingredients to the wet and stir to combine. Do not overmix! Gently stir in the chocolate chips.
5. Pour the batter into a greased loaf pan. Sprinkle some raw sugar over the top.
6. Gently place loaf pan into slow cooker insert and cover. Cook on high for 2 hours and then on low for 1½ hours. Check to make sure bread is done by inserting a toothpick into the middle; if it comes out clean, it is done!