I turned a pile of overripe bananas into an impossibly moist crockpot banana bread studded with melty chocolate chips and optional crunchy nuts, and you will not believe how tender the crumb feels.

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I am borderline obsessed with this Crockpot banana bread. I love the way the smell of very ripe bananas becomes gloriously sticky, the crumb rich but never heavy.

I crave the molten little pockets of semi sweet chocolate chips that hide in the loaf, melting into the warm dough like tiny guilty pleasures. It’s rustic, unapologetic dessert that keeps giving bite after bite.

I make it when life is messy, when ripe fruit refuses to wait. And when I pull that slice away and chocolate strings follow, I forgive everything every time.

Pure snack-level joy. No frills.

Just honest cake.

Ingredients

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All-purpose flour: the backbone, gives structure so it’s not a mushy mess.
Baking soda: lifts the loaf, makes it light and not too dense.
Salt: balances sweetness, makes everything taste like it should, trust me.
Brown sugar: adds gooey caramel notes and moistness, makes it feel cozy.
Melted butter or oil: keeps crumbs tender, plus that slightly rich mouthfeel.
Eggs: bind everything together and give that nice cakey chew.
Vanilla extract: basically warm, sweet perfume that makes it smell like home.
Very ripe bananas: pure banana flavor and natural sweetness, they do the heavy lifting.
Sour cream or yogurt: adds tang and moisture, so it’s not dry.
Semi-sweet chocolate chips: pockets of melty chocolate, totally worth it.
Chopped walnuts or pecans: optional crunch and nuttiness, adds texture contrast.

Ingredient Quantities

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/3 cup melted unsalted butter (or vegetable oil if you prefer)

2 large eggs, beaten

1 teaspoon vanilla extract

3 very ripe bananas, mashed (about 1 1/2 cups)

1/4 cup sour cream or plain yogurt

1/2 cup semi sweet chocolate chips

1/2 cup chopped walnuts or pecans, optional

How to Make this

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1. Grease the inside of a 4 to 6 quart crockpot really well, or line it with parchment paper so the bread lifts out easy.

2. In a medium bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt; set aside.

3. In a large bowl mash 3 very ripe bananas until mostly smooth, then stir in 3/4 cup packed brown sugar, 1/3 cup melted unsalted butter (or oil), 2 beaten eggs, 1 teaspoon vanilla extract and 1/4 cup sour cream or plain yogurt. Mix until blended but dont overwork it.

4. Fold the dry ingredients into the wet just until combined; a few lumps are fine.

5. Gently fold in 1/2 cup semi sweet chocolate chips and, if using, 1/2 cup chopped walnuts or pecans. Save a few chips to sprinkle on top if you want it pretty.

6. Pour the batter into the prepared crockpot and smooth the top. Tap it once on the counter to settle the batter and remove big air pockets.

7. Cover and cook on HIGH for about 2 1/2 to 3 hours or on LOW for about 4 to 5 hours, until a toothpick or thin skewer inserted in the center comes out mostly clean with a few moist crumbs. Every crockpot cooks different, so start checking 30 minutes before the shorter time.

8. When done, turn the crockpot off and let the bread cool in the pot for 15 to 20 minutes, then lift out using the parchment or invert onto a wire rack to cool completely before slicing.

9. If the top looks soggy after cooling you can pop it under a broiler or in a warm oven for a couple minutes to firm up, but watch it carefully so it doesnt burn.

10. Serve warm with butter or a smear of cream cheese, store leftovers wrapped at room temp for 2 days or chilled for up to 5 days.

Equipment Needed

1. 4 to 6 quart crockpot (or slow cooker)
2. Parchment paper or a pastry brush and plenty of cooking spray or butter for greasing
3. Medium and large mixing bowls
4. Whisk for dry ingredients and a fork or potato masher for the bananas
5. Rubber spatula or wooden spoon for folding batter
6. Measuring cups and spoons (including a 1/3 cup and 1/4 cup)
7. Wire rack for cooling
8. Toothpick or thin skewer to test doneness
9. Small baking sheet or broiler-safe pan if you want to crisp the top under the broiler
10. Oven mitts or kitchen towels for handling the hot crockpot lid and insert

FAQ

Q: Can I use oil instead of butter? A: Yes, use the same amount of vegetable oil and the bread will be moist but a little less buttery in flavor.

Q: How do I know when it's done? A: Insert a toothpick in the center. If it comes out clean or with a few moist crumbs it's done. If wet batter sticks to it, keep cooking and check every 15 minutes.

Q: My crockpot has a hot spot, how do I prevent burning? A: Put a trivet or foil balls under the pan and wrap the outside of the loaf pan with a kitchen towel for extra insulation. Also check earlier than expected.

Q: Can I freeze the banana bread? A: Yes, cool completely then wrap tightly in plastic and foil or use a freezer bag. It keeps well for 2 to 3 months. Thaw at room temp or warm slices in the toaster oven.

Q: Can I add other mix ins? A: Sure, swap or add raisins, dried cranberries, or spices like cinnamon. Keep total add-ins to about 1 cup so the batter texture stays right.

Q: Why did my bread come out too dense? A: Overmixing, too many add ins, or not enough baking soda can cause density. Measure flour properly and mix just till combined.

Crockpot Banana Bread Recipe Substitutions and Variations

All purpose flour:
- 1 to 1 gluten free flour blend (use one made for baking, may need a bit more moisture)
- Whole wheat pastry flour (denser, use same amount but expect a nuttier flavor)
- Oat flour (use ~1 cup oat flour plus 1/2 cup AP, or 1:1 if you like a chewier crumb)
Melted unsalted butter or vegetable oil:
- Coconut oil, melted (same amount, gives a light coconut note)
- Applesauce, unsweetened (replace half to full amount for lower fat, makes it moister)
- Greek yogurt (use 3/4 the amount, adds tang and richness)
Eggs:
- Flax egg for each egg: 1 tbsp ground flax + 3 tbsp water, let sit 5 min (works well for binding)
- Mashed banana, 1/4 cup per egg (adds extra banana flavor, a bit denser)
- Store bought egg replacer, prepared per package directions
Sour cream or plain yogurt:
- Buttermilk (same amount, thins batter slightly but keeps it tender)
- Crème fraîche or mascarpone (same amount, richer and creamier)
- Non dairy yogurt, like coconut or soy (same amount, for dairy free)

Pro Tips

1) Don’t overmix the batter. Stir until the flour just disappears. A few lumps are fine. If you mix it too much the loaf gets dense and gummy, trust me.

2) Toast the nuts first and chop them bigger than you think. Toasting brings out way more flavor and bigger chunks give better texture. Toss the nuts in a little flour so they don’t all sink to the bottom.

3) Line the crockpot with parchment and leave a little sling to grab the bread, or grease it really well. This makes removing the loaf easy and keeps the sides from getting soggy. Let it cool 15 to 20 minutes before lifting out or it’ll fall apart.

4) Start checking for doneness early and often. Crockpots vary like crazy. Insert a thin skewer into the middle; if it comes out with a few moist crumbs it’s perfect. If top seems wet after cooling, pop it under a hot oven for a minute or two but watch it so it doesn’t burn.

Crockpot Banana Bread Recipe

Recipe by Sarah level

0.0 from 0 votes

I turned a pile of overripe bananas into an impossibly moist crockpot banana bread studded with melty chocolate chips and optional crunchy nuts, and you will not believe how tender the crumb feels.

Servings

servings

Calories

262

kcal

Equipment: 1. 4 to 6 quart crockpot (or slow cooker)
2. Parchment paper or a pastry brush and plenty of cooking spray or butter for greasing
3. Medium and large mixing bowls
4. Whisk for dry ingredients and a fork or potato masher for the bananas
5. Rubber spatula or wooden spoon for folding batter
6. Measuring cups and spoons (including a 1/3 cup and 1/4 cup)
7. Wire rack for cooling
8. Toothpick or thin skewer to test doneness
9. Small baking sheet or broiler-safe pan if you want to crisp the top under the broiler
10. Oven mitts or kitchen towels for handling the hot crockpot lid and insert

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/3 cup melted unsalted butter (or vegetable oil if you prefer)
2 large eggs, beaten
1 teaspoon vanilla extract
3 very ripe bananas, mashed (about 1 1/2 cups)
1/4 cup sour cream or plain yogurt
1/2 cup semi sweet chocolate chips
1/2 cup chopped walnuts or pecans, optional

Directions

Grease the inside of a 4 to 6 quart crockpot really well, or line it with parchment paper so the bread lifts out easy.
In a medium bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt; set aside.
In a large bowl mash 3 very ripe bananas until mostly smooth, then stir in 3/4 cup packed brown sugar, 1/3 cup melted unsalted butter (or oil), 2 beaten eggs, 1 teaspoon vanilla extract and 1/4 cup sour cream or plain yogurt. Mix until blended but dont overwork it.
Fold the dry ingredients into the wet just until combined; a few lumps are fine.
Gently fold in 1/2 cup semi sweet chocolate chips and, if using, 1/2 cup chopped walnuts or pecans. Save a few chips to sprinkle on top if you want it pretty.
Pour the batter into the prepared crockpot and smooth the top. Tap it once on the counter to settle the batter and remove big air pockets.
Cover and cook on HIGH for about 2 1/2 to 3 hours or on LOW for about 4 to 5 hours, until a toothpick or thin skewer inserted in the center comes out mostly clean with a few moist crumbs. Every crockpot cooks different, so start checking 30 minutes before the shorter time.
When done, turn the crockpot off and let the bread cool in the pot for 15 to 20 minutes, then lift out using the parchment or invert onto a wire rack to cool completely before slicing.
If the top looks soggy after cooling you can pop it under a broiler or in a warm oven for a couple minutes to firm up, but watch it carefully so it doesnt burn.
Serve warm with butter or a smear of cream cheese, store leftovers wrapped at room temp for 2 days or chilled for up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.