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Easy Slow Cooker Pumpkin Banana Bread: Best Homemade Recipe

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This easy slow cooker pumpkin banana bread is incredibly moist and flavorful, with the slow cooker doing all the heavy lifting. It’s a foolproof recipe perfect for fall mornings, holiday brunches, or any time you crave a comforting, homemade treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • ¼ cup dried cranberries or raisins (optional)

Instructions

  1. Prep your slow cooker and pan. Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then line it with parchment paper, leaving some overhang on the long sides. Place a trivet or a few crumpled foil balls in the bottom of your slow cooker to elevate the pan slightly. Set the slow cooker to high and let it preheat while you mix the batter.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
  4. Add the wet ingredients. Beat in the eggs one at a time, mixing well after each addition. Then add the pumpkin puree, mashed bananas, and vanilla extract. Mix on low speed until just combined.
  5. Combine wet and dry. Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until the flour disappears. Use a spatula to fold the batter from the bottom up a few times. If adding nuts, chocolate chips, or dried fruit, fold them in now.
  6. Pour into the pan. Transfer the batter to the prepared loaf pan and spread it evenly. Give the pan a gentle tap on the counter to release air bubbles. Place the pan into the preheated slow cooker.
  7. Cook on high. Cover the slow cooker with the lid, placing a paper towel or clean kitchen towel between the lid and the slow cooker to catch condensation. Cook on high for 2 ½ to 3 hours. Start checking at the 2-hour mark by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.
  8. Cool completely. Once done, carefully lift the loaf pan out of the slow cooker using the parchment paper overhang. Place it on a cooling rack and let it cool in the pan for 15 minutes. Then lift the bread out using the parchment and let it cool completely on the rack before slicing.

Notes

Don’t overmix the batter. Use very ripe bananas (brown spots but not completely black). Resist the urge to peek at the slow cooker. Use the paper towel trick under the lid to prevent condensation from making the top soggy. For a golden top, you can broil the loaf for 2-3 minutes after cooking.

Nutrition

Keywords: slow cooker pumpkin banana bread, easy pumpkin banana bread, moist pumpkin banana bread, fall bread recipe, slow cooker bread

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