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Slow-Cooker Banana Bread

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  • Prep 15 min
  • Total 3 hr 30 min
  • Servings 12
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There’s no better way to use your overripe bananas than in this slow cooker banana bread. Using Bisquick™ mix as the base makes assembly quick and easy.
Created May 8, 2017
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  • 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™ mix


  • 1
    Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
  • 2
    In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
  • 3
    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.

Expert Tips

  • Tip 1
    If you like your banana bread with nuts, try serving it with this Honey-Walnut Cream Cheese Spread. Just mix together 2 tablespoons honey, 1/2 cup chopped toasted walnuts and 3 oz softened cream cheese.
  • Tip 2
    To avoid burning the edges of your banana bread, try using a slow cooker with a white or light-coloured ceramic insert.

Nutrition Information

240 Calories, 9g Total Fat, 4g Protein, 38g Total Carbs

Nutrition Facts

Serving Size: 12 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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