• Melinda O'Malley Keckler

Crockpot Banana Bread

Updated: May 28

We don't always think of our crockpots as the best place to do baking, but when it comes to banana bread, your favorite crockpot is in fact the perfect place to create a delicious and perfectly moist, round loaf of made from scratch bread. Added bonus, it's so easy!

Crockpot Banana Bread

By Melinda Keckler, CrinkledCookbook.com

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2/3 cup chopped walnuts

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups mashed ripe bananas (about 3 large or 4-5 small)

Use a 4.5 quart crockpot. Switch crockpot to high and remove interior stoneware crock, spray the interior of the stoneware with Pam, or grease with shortening, and set aside. (This is an important step - we are preheating the "oven" by switching the crockpot to high while we mix up the dough.)

In a small bowl, combine flour, soda, salt and walnuts.

In a KitchenAid mixer, or large bowl, beat softened butter and sugar until fluffy. Add eggs, vanilla extract and mashed bananas and mix again. Add dry ingredients and stir just until blended - don't over mix.

Pour batter into stoneware crock and place in warmed crockpot liner. Cover and bake on high for 3 hours. Check at about 2 and a half hours. The bread is done when a toothpick inserted in the center comes out clean.

Switch crockpot to off and remove stoneware. Gently loosen the edges with a knife and invert onto a cooling rack.

Cut into wedges and enjoy warm or cold. Delicious with fresh fruit and your morning coffee. This stays fresh for 3-4 days and stores best if refrigerated after the first day.

Makes 8-10 wedge-shaped servings.

Here's another baking recipe that I think you will love, Blueberry Ribbon Cake. It's sooo good. It bakes in the oven, but it's special! Blueberries have never tasted so good.

Note: The links you find on this page are paid links, Amazon Associates. That means I make a small commission when you click and shop. Your cost is always the same and I only link to products or ingredients that I use and totally love.

The recipe is so good and I love serving banana bread in wedges instead of slices. Softened butter adds a really great flavor boost here too, instead of using vegetable oil. This is my go-to recipe and I think you are going to love it! I don't make banana bread in the oven anymore. It doesn't really matter how long you preheat the crockpot while you mix the ingredients, it usually takes me about 15 minutes but sometimes it's been longer and the bread turns out great every time. The bread almost always takes the full 3 hours to bake. Let me know what you think!


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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