Recipes and Cooking Cinnamon Chip-Banana Bread 5.0 (1) Add your rating & review This cinnamon-banana bread recipe practically bakes itself in the slow cooker. For extra flavor and irresistible texture, stir walnuts and cinnamon baking pieces into your homemade banana bread batter. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 13, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Slow Cook Time: 1 hrs 45 mins Cool Time: 30 mins Total Time: 2 hrs 30 mins Servings: 8 Yield: 1 loaf (8 to 10 slices) Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 eggs, lightly beaten 1 cup sugar ¾ cup mashed bananas ½ cup vegetable oil 1 ⅔ cup all-purpose flour 1 ½ teaspoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ¾ cup cinnamon-flavor baking pieces 1 tablespoon all-purpose flour ¼ cup chopped walnuts, toasted* Directions Coat a 4-quart slow cooker with cooking spray. In a medium bowl combine the next four ingredients (through oil). In a large bowl stir together the next four ingredients (through salt). Add banana mixture all at once to flour mixture; stir just until combined. Toss 1/2 cup of the cinnamon pieces with the 1 tablespoon flour; fold into banana mixture. Spoon batter into prepared cooker (cooker will only be about one-fourth full). Top with the remaining 1/4 cup cinnamon pieces and walnuts. Cover and cook on high about 1 3/4 hours or until a skewer comes out nearly clean (center may dip slightly). (When removing lid, carefully lift so condensation from lid does not drip onto bread.) Cool, uncovered, 30 minutes. Remove bread from cooker. Cool completely on a wire rack. *Tip: To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until light brown, watching carefully and stirring once or twice so the nuts do not burn. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 492 Calories 24g Fat 63g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 492 % Daily Value * Total Fat 24g 31% Saturated Fat 5g 25% Cholesterol 47mg 16% Sodium 374mg 16% Total Carbohydrate 63g 23% Total Sugars 41g Protein 7g Vitamin C 1.3mg 7% Calcium 80mg 6% Iron 1.7mg 9% Potassium 115mg 2% Folate, total 61.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.