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+ servings

Crock Pot Banana Nut Bread

Using a Crock Pot to make this banana nut bread recipe makes it completely foolproof!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: breads
Cuisine: American
Keyword: banana bread recipe, banana nut bread, crockpot recipes
Servings: 12 people
Calories: 304kcal

Ingredients

  • 2 cups flour
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup chopped pecans or walnuts
  • 3 cups mashed ripe bananas about 3 large

Instructions

  • Remove stoneware inset from slow cooker. Set slow cooker to HI. Grease or spray the inset to a slow cooker OR a metal or Pyrex loaf pan* (9 x 5 x 4-inch).
  • In a small bowl, mix flour, baking soda, nuts and salt. Set aside.
  • In a medium bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and the mashed bananas.
  • Gradually add the dry ingredients, stirring just enough to incorporate. Do not overmix.
  • Pour batter either into the prepared stoneware inset or the prepared pan. If using the loaf pan, either place a rack in the stoneware inset OR used crumpled foil to keep pan from touching the bottom of the crock and cover with a couple of paper towels. Place pan or stoneware inset into the crock pot sleeve. Cover and cook for about 2-3 hours (if cooking in the inset itself) or 3-4 hours if cooking in the loaf pan.
  • *Any shape baker or pan can be used as long as it fits in the crock pot and has the approximate volume of a loaf pan (about 2 quarts).

Nutrition

Serving: 1slice | Calories: 304kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 364mg | Potassium: 263mg | Fiber: 3g | Sugar: 24g | Vitamin A: 314IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg