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Perfect Slow Cooker Pumpkin Banana Bread: Easy Guest Favorite

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This slow cooker pumpkin banana bread is a happy accident turned star of every gathering. It’s incredibly moist, tender, and packed with fall flavor, made effortlessly in a slow cooker.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup chocolate chips (optional)

Instructions

  1. Prep your slow cooker: Line the bottom with a clean kitchen towel or use a trivet. Cut a piece of parchment paper long enough to hang over the sides of your loaf pan.
  2. Mash the bananas: In a large mixing bowl, mash ripe bananas with a fork until smooth with some small lumps.
  3. Mix the wet ingredients: To the same bowl, add pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and glossy.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Bring it together: Gradually add dry ingredients to wet ingredients, stirring gently with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Fold in extras: If using nuts or chocolate chips, fold them in gently. Reserve a few to sprinkle on top.
  7. Transfer to the pan: Pour batter into prepared loaf pan and smooth the top. Tap gently to release air bubbles.
  8. Set up the slow cooker: Place loaf pan into slow cooker on top of towel or trivet. Cover with lid, placing a clean kitchen towel under the lid to catch condensation.
  9. Cook on low: Cook on LOW for 3 to 4 hours. Do not lift the lid for the first 2.5 hours. Start checking at 3 hours with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool completely: Carefully lift bread out using parchment sling. Transfer to a cooling rack, cool in pan for 15 minutes, then remove from pan and cool completely before slicing.

Notes

Don’t skip the towel trick to prevent condensation. Never cook on HIGH. Check your slow cooker temperature as they vary. Use room temperature eggs. Toast nuts for better flavor. Let bread cool completely before slicing to avoid gumminess.

Nutrition

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

Find it online: https://tablemira.com/perfect-slow-cooker-pumpkin-banana-bread-easy-guest-favorite/