Crockpot Chocolate Chip Banana Bread

So since we’re having this veritable heat wave right now in the ‘Burgh the last thing I wanted to do was turn on the oven and cook.  BUT… *sigh* by 9am this morning I was jonesin’ to cook… something; anything.  Since Mr. Fantabulous was off in La-La Sleepyland I knew I couldn’t really make too much of a ruckus in the kitchen.  As I was sitting at the kitchen table I happened to look at my counters; I mean really look.  OMG… how in the hell did they get so just… cluttered and messy???  I mean the load of just crap I had on them… dear Lord!  My Mama would have tanned my hide if she saw ’em.  So I drank my protein drink and rolled up my sleeves.  Well okay that’s not true as I was wearing a tank shirt and it’s um sleeveless but you get the gist 😀

Let’s just say me and Lemon Fantastic got real intimate.. I scrubbed the counters, cabinets, back splash and anything else that was in the way… *mental note: African Violets do NOT like Lemon Fantastic …Oops!*.  Mmmm my kitchen was smelling awesome.

Woo hoo!  Kitchen cleaning done.. NOT!  I made the mistake and looked down.


Damn it!

I had more stuff stuck on the floors, spots and crumbs than actual tile… I think the person that broke in my house that ate of my watermelon must have put all of that onto my floor!  Bastards! *wink*.  LOL  So out came the mop, bucket and Mr. Clean.  That beautiful bald sailor man who smells FANTASTIC! Sorry Mr. Fantabulous but I cheated on you this morning with Mr. Clean.  I couldn’t help myself.  He was just lemony fresh and he made my kitchen floor spotless.  Um and baby, I kinda liked it *blush*  LOL

After I got that all done I decided to dirty my kitchen all over again.   See as I was cleaning I was thinking of things I could make that wouldn’t force my AC to work overtime.  And as I was cleaning I moved 3 bananas that HAD to be used today.  I mean we’re talking HAD TO BE USED!  They were so soft.  To the point that when I was making this, I couldn’t peel the bananas but rather I had to ‘squeeze’ the banana out.  It was that ripe. Then it hit me.. “ugh… I don’t want to turn the oven on.  But I have to use these bananas.  Crap! Now what?” Well as I was cleaning the lower cabinets I saw my barrage of crock pots.

Yes, I have a bunch of them.  Honestly, I think I have 7, maybe 8 of ’em.  And yes, I use them all!  So shush.. don’t judge!

Anyway, I thought I’d give that a shot; you know, making the bread in the crockpot.  I mean I’ve made tons of desserts before in it as well as spoon breads so this shouldn’t be too hard.

I first turned on the crockpot to high.  Thinking that I didn’t want the bottom of the bread pan to sit directly on the crock insert, I decided to put 2 tart pans with removable bottoms (bottoms removed) on the bottom.  By doing this, it would allow for even air flow.  Pretty smart, huh? 🙂

While the crock was heating up, I made the batter and poured it into the prepared pan. I placed the pan into the crock (carefully as to not burn my fingers) and put the lid on.  Now about 5 minutes into this cooking I got to thinking on how crockpots work.  They produce moisture and steam.  Well I didn’t want to steam the bread and I certainly didn’t want that moisture to drip onto the bread.  So I removed the lid, draped about 6 big sheets of paper towels over top of the pan (you want it taut so it’s almost a tent – you don’t want it to sag else it will dip into the batter).  I also didn’t place the lid on fully – I kind of let it cocked a little to allow the steam to escape.  The paper towels would catch any moisture dripping.

I replaced the lid and let it cook for about 3.5 hours on high.  Now this cooked longer than normal only because it’s a big loaf and the pan was more than 3/4’s full.  Next time I’ll only make it 1/2 way full.  Or… use a smaller pan.

Now the bread won’t get as brown as it does when you bake it in the oven.  If that bothers you I think it would be OK to toss it in the oven for 5 minutes at 350 just to give it that caramel color.  I didn’t but then I think the color on this one is pretty nice.


  1. It doesn’t rise as much as when it’s baked in the oven.
  2. The taste is really, REALLY good!
  3. It’s SUPER moist.
  4. DEFINITELY a make again!

Now, I’ve had a few people ask me how they could make this if they didn’t have a bread loaf pan.  No worries… Really 🙂  Well okay, unless you don’t have any empty tin cans.

Just take 2-3 empty tin cans with the labels removed.  The baking time should be about 2-3 hours.  Now these would be taller and round (DUH TKW!  LOL).  Now I think this would look amazing sliced in rounds, topped with caramelized bananas (think banana’s foster) and a scoop of vanilla bean ice cream!



Crockpot Chocolate Chip Banana Bread


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  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 3 large ripe bananas
  • 2 Tbl plus 2 teaspoons milk
  • 1 tsp vanilla
  • 1cup mini chocolate chips
  1. Line bottom of crock pot with foil.
  2. Add 2 mason jar rings in on top.
  3. Turn crock pot on high.
  4. Grease bread pan with spray.
  5. Cream butter with sugars.
  6. Add eggs, one at a time.
  7. Add milk and vanilla.
  8. Add in bananas and beat well.
  9. In a separate bowl mix together flour, soda and salt.
  10. Gradually add flour mixture.
  11. Mix until combined.
  12. Add chocolate chips.
  13. Pour batter into loaf pan.
  14. Carefully place bread pan on top of the rings - watch so you don’t burn your hands or fingers.
  15. Cover crock pot with paper towels and place lid loosely on top.
  16. Bake for about 2-3 hours on high(this will vary as to how hot your crockpot runs).
  17. Remove the pan from the crock and allow to cool in the loaf pan for 15-20 minutes.
  18. Run a thin blade around the bread and turn out onto the cooling rack.

3 Responses to “Crockpot Chocolate Chip Banana Bread”

  • Susan says:

    Hi! Do you think that this would work using Gluten Free all purpose flour and xantham gum?? Would like to try it but am GF and usually grain free as well.

    • TKWAdmin says:

      Hi Susan!

      I often interchange gluten free flour for all purpose when making sweet breads. I don’t want that gluten to make the bread chewy. For the xanthum gum I would go with no more than 3/4-1 tsp.

      Best Kitchen Wishes!

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