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Slow Cooker Banana Bread

Course Snack
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 9 slices
Author Melissa

Ingredients

  • ¼ cup non dairy milk I use almond.
  • 1 tablespoon apple cider vinegar
  • 3 very ripe bananas, mashed
  • ¾ cup non dairy yogurt, plain and unsweetened I use Kite Hill.
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla
  • 1 ½ cup white whole wheat flour
  • 3 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoon cinnamon
  • ½ cup chopped walnuts, optional

Instructions

  • Line slow cooker with parchment paper and turn on to high heat to warm up while you prepare batter. 
  • Combine non dairy milk and apple cider vinegar. Set aside. 
  • In a large bowl combine flour, baking powder, salt and cinnamon, whisking to thoroughly combine. 
  • Add mashed bananas, yogurt, sugar and vanilla to milk mixture and stir to combine. 
  • Add wet ingredients to dry ingredients and stir just to combine. 
  • Add walnuts and fold into batter, if using. 
  • Carefully transfer batter to warmed slow cooker and spread in an even layer using a spatula. Cover and cook for 1 hr 45 mins to 2 hours. Time will vary based on your particular slow cooker. Use a skewer to check for doneness by inserting in middle of loaf. It will come out clean or with only a crumb or two when the loaf is ready. The loaf will also be lightly browned. 
  • When loaf is ready, turn off slow cooker and allow to cool a few minutes before carefully lifting it out using the parchment paper. Transfer the loaf to a wire rack for cooling. Cool completely before slicing. 
  • Store in air tight container for 2-3 days.