Print

Slow Cooker Pumpkin Banana Bread: Easy Fall Dessert

Slow cooker pumpkin banana bread - featured image
Print Recipe

This incredibly moist slow cooker pumpkin banana bread is a perfect fall dessert that requires no oven. Made with simple pantry ingredients, it’s ideal for potlucks, Thanksgiving brunch, or a cozy Sunday morning.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger (optional)
  • 1 cup mashed ripe bananas (about 2–3 large bananas)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar (light or dark)
  • 2 large eggs (room temperature preferred)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • ¼ cup dried cranberries (optional)

Instructions

  1. Prep your slow cooker: Line the bottom and sides of a 6-quart slow cooker insert with a large piece of parchment paper, creating a sling. Lightly spray the parchment with non-stick cooking spray.
  2. Mash the bananas: In a large mixing bowl, mash ripe bananas with a fork until mostly smooth. You should have about 1 cup.
  3. Mix the wet ingredients: To the mashed bananas, add pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Fold the batter together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold until just combined. Do not overmix.
  6. Add mix-ins (optional): If using nuts, chocolate chips, or dried cranberries, gently fold them in. Reserve a handful to sprinkle on top.
  7. Pour into slow cooker: Scrape the batter into the prepared slow cooker and spread into an even layer. Sprinkle reserved mix-ins on top, pressing them gently into the batter.
  8. Set the timer: Place a clean kitchen towel or paper towels over the top of the slow cooker, then put the lid on. Cook on HIGH for 2 to 2 ½ hours, or on LOW for 3 ½ to 4 hours.
  9. Check for doneness: The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges will be golden brown and pulling away from the sides.
  10. Cool before slicing: Use the parchment sling to lift the bread out of the slow cooker and transfer to a wire cooling rack. Let cool completely before slicing, about 1-2 hours.

Notes

Don’t skip the towel trick—place a clean kitchen towel under the lid to absorb condensation and prevent a soggy top. Every slow cooker runs differently; start checking for doneness at the 2-hour mark on HIGH. Resist the urge to lift the lid during cooking. For best results, use room temperature eggs and measure flour correctly by spooning and leveling.

Nutrition

Keywords: slow cooker pumpkin banana bread, easy fall dessert, moist banana bread, pumpkin bread, slow cooker dessert, no oven dessert

Find it online: https://flurpchef.com/slow-cooker-pumpkin-banana-bread-easy-fall-dessert/