This simple yet delicious slow cooker banana bread is a game-changer for banana lovers. With just three main ingredients and a creative twist of chopped Dairy Milk chocolate, you’ll have a moist, flavorful loaf that’s perfect for dessert, snacks, or even breakfast.
Why This Recipe Works
The combination of self-raising flour, ripe bananas, and condensed milk provides a quick and foolproof base for banana bread. Cooking it in the slow cooker ensures the bread stays moist and bakes evenly. Adding chunks of Dairy Milk chocolate elevates this simple recipe into a decadent treat!
Ingredients
3 large ripe bananas (mashed)
1 can (14 oz) condensed milk
2 cups self-raising flour
1 cup Dairy Milk chocolate, chopped
How to Make Slow Cooker Banana Bread
Prepare Your Slow Cooker:
Line the inside of your slow cooker with parchment paper or grease it with non-stick spray to prevent sticking.
Mash the Bananas:
In a mixing bowl, mash the bananas until smooth. A few small chunks are fine for added texture.
Mix the Ingredients:
Add the condensed milk to the mashed bananas and stir until fully combined. Gradually fold in the self-raising flour until the batter is smooth.
Add the Chocolate:
Gently fold the chopped Dairy Milk chocolate into the batter, ensuring it’s evenly distributed.
Transfer to the Slow Cooker:
Pour the batter into the prepared slow cooker and smooth the top with a spatula.
Cook Low & Slow:
Cover the slow cooker with its lid and set it to LOW. Cook for 2-3 hours, or until a toothpick inserted in the center comes out clean. (Cooking time may vary slightly based on your slow cooker.)
Cool & Serve:
Once cooked, carefully lift the banana bread out using the parchment paper. Allow it to cool on a wire rack before slicing.
Tips for Recipe Success
Ripeness Matters:
Use overripe bananas with lots of brown spots for maximum flavor and sweetness.
Chocolate Options:
Feel free to swap Dairy Milk chocolate for dark or white chocolate chunks if you prefer.
Optional Add-ins:
Enhance the flavor by adding a teaspoon of cinnamon or a handful of chopped nuts like walnuts or pecans.
Check for Doneness:
Slow cookers can vary, so keep an eye on the bread during the final cooking stages to avoid overcooking.
Storage:
Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Why You’ll Love This Recipe
This 3-ingredient banana bread with Dairy Milk chunks is the perfect balance of simplicity and indulgence. Whether you’re hosting brunch or just want a sweet treat with your coffee, this recipe is sure to impress. Plus, the slow cooker makes it virtually foolproof, so even beginner bakers can jump on this delicious trend!
Enjoy your rich, chocolatey banana bread—you might want to make a double batch because it disappears fast!