There’s no better way to use your overripe bananas than in this slow cooker banana bread.  It is a favorite of many.


1 1/2  cups mashed very ripe bananas (about 4 bananas) 

3/4  cup sugar

1/ 3  cup butter, melted

1  teaspoon vanilla

3  eggs

2 2/3  cups Original Bisquick or another baking mix


Spray 4- to 4 1/2-quart round slow cooker with cooking spray.

Line bottom with cooking parchment paper, and spray again.

In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended.

Stir in Bisquick mix until well blended.

Pour into slow cooker.

Place folded, clean dish towel under cover of cooker.

This will prevent condensation from dripping down onto bread.

Cook on High heat setting 1 hour.

Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180 degrees.

Continue to cook on High heat setting 1 hour to 1 1/2 hours or until toothpick inserted in center comes out with moist crumbs.

Transfer ceramic insert from cooker to cooling rack; uncover and let stand 15 minutes.

Remove bread from ceramic insert to cooling rack.

Peel off parchment paper.

Cool completely, about 1 hour.

Nutritional Info
Serving Size: 1 Serving Calories240 Calories from Fat80 Total Fat9g13% Saturated Fat4g20% Trans Fat0g Cholesterol60mg20% Sodium310mg13% Potassium140mg4% Total Carbohydrate38g13% Dietary Fiber1g4% Sugars17g Protein4g % Daily Value*: Vitamin A 4% Vitamin C 2% Calcium 4% Iron 6% Exchanges: 1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.
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Preparation MethodSlow Cook
Preparation Time3 Hours 30 Minutes
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