Bring the batter together: Gently add the dry mixture to the wet mixture. Stir just until you no longer see streaks of dry flour. If using nuts or chocolate chips, fold them in at this point. Try not to overmix so your banana bread stays tender.
Pour and pat into the slow cooker: Pour the batter into the parchment-lined slow cooker. Use a spatula to scrape the bowl and get every bit. Gently pat and spread the batter into an even layer, making sure it reaches the edges so it cooks uniformly.
Cook on low: Place the lid on the slow cooker. Cook on LOW for about 2 1/2 to 3 1/2 hours, depending on your slow cooker. Start checking at the 2 1/2-hour mark. The banana bread is done when the center is set and a toothpick or skewer inserted into the middle comes out mostly clean, with just a few moist crumbs.
Remove condensation: If you notice a lot of moisture collecting on the underside of the lid, you can quickly lift the lid and wipe it with a clean towel, then replace it. This helps prevent water from dripping onto the top of the bread and keeps the texture nice.
Cool before slicing: Once the banana bread is done, turn off the slow cooker. Carefully lift the parchment paper with the bread out of the crock and place it on a cooling rack or cutting board. Let it cool for at least 15–20 minutes before slicing so it sets and slices more neatly.
Slice and serve: Slice into 8–10 pieces. Serve warm or at room temperature. Store leftovers tightly wrapped at room temperature for up to 2 days, or in the refrigerator for up to 4–5 days.
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