Slow Cooker Banana-Pecan Bread

4 Slow Coooke Banana-Pecan Bread 10

I’m not a big baker – mostly because I tend to eat way too much when something comes hot out of the oven. But every once in a while, I’m inspired to give something a shot. With several overripe bananas that needed to be eaten, I immediately thought of banana bread. If only I could enjoy this fresh and warm first thing in the morning…wait a minute! I’ll “bake” it in the slow cooker! So, if you want to wake up to warm, freshly “baked” banana bread without having to turn on your oven, then you’ve GOT to try this recipe! I set the slow cooker just before going to bed and woke up to a delicious breakfast. Yum yum!

Slow Cooker Banana-Pecan Bread

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 16 slices

Serving Size: 1 slice

Slow Cooker Banana-Pecan Bread


  • 1/3 cup olive oil
  • 1/3 cup maple syrup
  • 2 eggs
  • 2 large overripe bananas, mashed (about 2 cups)
  • 1/4 cup unsweetened vanilla almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup chopped pecans


  1. Add oil and maple syrup to a large bowl. Beat with a whisk until combined. Add eggs and beat well.
  2. Whisk in bananas and almond milk.
  3. Stir in baking soda, vanilla extract, salt, cinnamon, nutmeg, and ginger.
  4. Add flour and mix until just combined.
  5. Fold pecans into batter.
  6. Divide batter between 2 small (greased) loaf pans.
  7. Add loaf pans to slow cooker. Set to high for 4 hours.


My rectangular loaf pans did not fit perfectly into my slow cooker. To troubleshoot, I folded a piece of foil paper and propped up the second pan (about a centimeter or 2 above the first pan). With that being said, the second loaf was actually more moist than the first. So, I would recommend propping up both pans with foil paper, with one slightly higher than the other.

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  1. This sounds like a great recipe! It would be nice to have this recipe with gluten free flours for people that need to avoid wheat and gluten. Do you know if flours such as King Arthur’s or Bob’s Red Mill gluten-free gluten-free baking mix can be used?

    1. Hi Karen! Great question! You can certainly try substituting gluten-free flours. I love Bob’s Red Mill baking mixes. It may change the texture of the bread, however. I haven’t tried it personally, but will certainly give it a shot and get back to you!

    1. Hi Alaina! If you cut each loaf into 8 slices (so a total of 16 slices per recipe), each slice would be 145 calories, 8 grams of fat (1 gram saturated), 17 grams of carbs (2 grams fiber, 6 grams sugar), and 3 grams protein. I hope this helps!

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