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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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

492 calories; 24 g total fat; 5 g saturated fat; 11 g polyunsaturated fat; 3 g monounsaturated fat; 47 mg cholesterol; 374 mg sodium. 115 mg potassium; 63 g carbohydrates; 2 g fiber; 41 g sugar; 7 g protein; 0 g trans fatty acid; 79 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 62 mcg folate; 0 mcg vitamin b12; 80 mg calcium; 2 mg iron;


1 Ratings
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