Pour batter into slow cooker for a dessert that’ll have guests begging for the recipe

This slow cooker banana bread is one of those cozy, set-it-and-forget-it recipes that makes the whole house smell like home. Instead of fussing with the oven, you just mix everything together, pour the batter into a parchment-lined slow cooker, pat it down, and let it bake low and slow while you go about your day. Banana bread has been a comfort classic for generations, especially in small towns where ripe bananas never go to waste. This version is perfect for busy families, weekend sleepovers, or those afternoons when you want something warm and sweet waiting for everyone after school or work.

This slow cooker banana bread is lovely served warm with a little butter or a drizzle of honey. For a more filling breakfast, pair a slice with scrambled eggs or yogurt and fresh berries. It also makes a nice after-school snack alongside a glass of cold milk or hot cocoa. If you’re serving it for brunch, set it out with a bowl of mixed fruit, some cheese, and coffee or tea so everyone can build their own little plate. For dessert, try warming slices slightly and topping them with a scoop of vanilla ice cream or a spoonful of whipped cream.

Cooking spray or a little butter (for greasing the slow cooker)
Parchment paper (enough to line the bottom and a bit up the sides of the slow cooker)
3 large very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted and slightly cooled (or neutral oil)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional but cozy)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional, for kids or chocolate lovers)