Crock-Pot Coconut Banana Bread

Crock-Pot Coconut Banana Bread – If you love coconut then you are going to have to try this recipe for Crock-Pot Coconut Banana Bread. We love making quick breads in our slow cooker because it doesn’t heat up the kitchen!

Indulge in a Deliciously Moist Crock-Pot Coconut Banana Bread

If you love quick breads but dread turning on your oven during the hot summer months, then this Crock-Pot Coconut Banana Bread recipe is going to be a game-changer for you. Not only is it incredibly moist and delicious, but it also doesn’t heat up your kitchen like traditional baking does.

To start, gather your ingredients: ripe bananas, coconut, chocolate chips, butter, eggs, vanilla, cinnamon, and of course, a trusty slow cooker. This recipe is perfect for using up those overripe bananas sitting on your counter, and the addition of coconut and chocolate chips takes this classic banana bread to a whole new level.

Pour your banana bread batter into a prepared loaf pan and then set your slow cooker to HIGH and let the bread bake for about 2-4 hours, or until a toothpick inserted in the center comes out clean. The slow, gentle heat of the Crock-Pot ensures that your bread cooks evenly and stays incredibly moist throughout.

Once your bread is done, let it cool slightly before slicing and serving. This Slow Cooker Banana Bread is perfect as a dessert, snack, or even breakfast. The combination of rich coconut, sweet bananas, and indulgent chocolate chips is sure to satisfy any sweet tooth.

So the next time you’re craving a homemade treat but don’t want to deal with a hot oven, give this Crock-Pot Coconut Banana Quick Bread recipe a try. Your taste buds – and your kitchen – will thank you.

Frequently Asked Questions

• Crock-Pot Coconut Pecan Sweet Potatoes
• Crock-Pot Coconut Cornbread
• Crock-Pot Chocolate Chip Banana Bread
• Crock-Pot Banana Cake
• Crock-Pot Banana Bread Oatmeal

Crock-Pot Coconut Banana Bread Recipe

Heidi Kennedy

This homemade quick bread is a fantastic twist on the classic banana bread but with the addition of coconut and if desired, chocolate chips. No need to heat up the oven either because the loaf of bread is baked right in your slow cooker!

4.50 from 6 votes

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Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Course Breads

Cuisine American

Servings 12 Servings

Calories 521 kcal

Equipment

• 6 Quart Crock-Pot , 6.5 Quart Crock-Pot or 7 Quart Crock-Pot
• Loaf Pan
• Large Mixing Bowl
• Hand Mixer
• Wooden Spoon
• Dry Measuring Cups And Spoons
• Liquid Measuring Cup
• Baking Non-Stick Cooking Spray
• Slow Cooker Baking Rack or Aluminum Foil
• Aluminum Foil
• Paper Towels or Kitchen Towel

Ingredients

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• 1 ¼ Cups Granulated Sugar
• ½ Cup Butter (softened)
• 2 Large Eggs
• 3 – 4 Medium Ripe Bananas (mashed)
• ½ Cup Milk
• 1 Teaspoon Pure Vanilla Extract
• 2 ½ Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Kosher Salt
• 1 ½ Teaspoon Ground Cinnamon
• ¾ Cup Shredded Coconut
• ½ Cup Semi-Sweet Chocolate Chips (if desired)

Instructions

• Turn a 6 quart or larger slow cooker on high and let it pre-heat.
• Make sure you have a rectangular loaf pan that will fit inside your slow cooker.
• In a large bowl cream together the sugar and the butter with a hand mixer.
• Add one egg at a time and continue to mix.
• Add in the bananas, milk and vanilla extract..
• With a wooden spoon stir in the flour, baking soda, salt and cinnamon and mix just until it is combined making sure not to over mix the batter. It should be a little lumpy.
• Add the shredded coconut and chocolate chips (if using) and gently mix them in by hand.
• Spray your loaf pan with a non-stick cooking spray designed for baking.
• Pour the batter into the loaf pan.
• Place a small oval baking rack inside the bottom of the slow cooker (OR use strips of crumpled up foil) to elevate the loaf pan off of the bottom of the slow cooker.
• Place loaf pan on top of rack/foil strips.
• Place two connected paper towel sheets or a clean thin kitchen towel over the top of the slow cooker and then cover with lid. (This is to prevent condensation that collects on the lid from dripping onto your bread as it bakes).
• Using a fork or other kitchen prop the lid up just a little bit so that a little air can escape.
• Cook the bread on HIGH for 2 to 4 hours.
• Check the bread at the 2 hour mark and test with a cake tester or toothpick inserted in the middle of bread. If not done cook longer.
• Remove the loaf pan from slow cooker and let cool on a cooling rack for 10 to 15 minutes before removing the bread from the pan. Allow the bread to cool fully before eating.

Notes

The cook time really will vary on this, depending on the age of your crock (older crocks will take longer), also if you split this recipe and do two smaller loafs this won’t take as long also, where as, one large loaf will be more around 3+ hours. This is something, especially the first time, you need to sit and eyeball it and figure out how long your crock takes to cook it.

Nutrition

Calories: 521kcal | Carbohydrates: 79g | Protein: 8g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 297mg | Potassium: 191mg | Fiber: 5g | Sugar: 35g | Vitamin A: 300IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 2.3mg

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