There is no need to heat up the oven with this fantastic slow cooker banana bread recipe that is filled with yummy chocolate chips! Great as a snack or dessert any day of the week!
Stir chocolate chips in by hand with a silicone spatula or spoon.
1/2 Cup Semi-Sweet Chocolate Chips
Pour batter into prepared loaf pan and set pan inside pre-heated slow cooker.
Place a layer of paper towels or a clean kitchen towel between the lid and the slow cooker.
Prop the lid of the slow cooker open just a little bit with the tines of a fork to allow moisture to escape while baking.
Cook on HIGH for 2 to 4 hours. Checking the bread at the 2 hour mark and cooking for the additional time only if needed.
The bread is done when a toothpick or wooden skewer inserted in the middle of the loaf comes out clean.
When done, turn slow cooker off and carefully remove the loaf pan from the slow cooker and allow the bread to cool for 10 minutes before removing bread from loaf pan.
Serve warm or at room temperature plain or smeared with a little butter, cream cheese or peanut butter.