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Cozy Slow Cooker Pumpkin Banana Bread (Easy Fall Recipe)

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This incredibly moist and tender pumpkin banana bread is made entirely in the slow cooker, filling your home with warm, spiced aromas without turning on the oven. It’s the ultimate easy fall comfort food, perfect for cozy days.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) canned pumpkin purée (not pumpkin pie filling)
  • 1 cup (240g) mashed ripe bananas (about 3 medium bananas)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (90g) chocolate chips (optional)

Instructions

  1. Prep the slow cooker and pan: Line the inside of your slow cooker with a clean kitchen towel or a few layers of paper towels. Place the lid on top and tuck the edges under. Grease a 8×4-inch or 9×5-inch loaf pan well with butter or non-stick spray and line it with a strip of parchment paper, leaving some overhang on the sides for easy lifting. Set the pan aside.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
  3. Combine the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, and whisk until well combined and glossy.
  4. Add the pumpkin and banana: Add the pumpkin purée and mashed bananas to the wet mixture. Stir with a rubber spatula until everything is incorporated.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Gently fold with a rubber spatula until just combined and no streaks of flour remain. A few small lumps are okay. If using, fold in nuts or chocolate chips.
  6. Fill the pan: Pour the batter into the prepared loaf pan and spread it evenly. Place the pan into the slow cooker insert.
  7. Cook the bread: Place the lid on the slow cooker. Cook on LOW for 2 ½ to 3 ½ hours. Start checking at the 2 ½-hour mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, and the top is set and slightly springy.
  8. Cool and remove: Carefully lift the loaf pan out of the slow cooker using pot holders. Place the pan on a cooling rack and let it cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and transfer it to the cooling rack to cool completely.
  9. Slice and serve: Once completely cool, use a serrated knife to slice the bread. Serve plain, with butter, or a drizzle of honey.

Notes

The towel trick is essential to prevent a soggy top. Start checking for doneness at 2 hours 15 minutes as slow cookers vary. Let the bread cool completely before slicing to avoid crumbling. The bread is even better on the second day as flavors meld.

Nutrition

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

Find it online: https://daintydine.com/cozy-slow-cooker-pumpkin-banana-bread-easy-fall-recipe/