Slow Cooker Whole Wheat Banana Bread is a delicious healthy recipe with added whole wheat flour and applesauce to make a great and healthy banana bread. This recipe has a “spiced” kick using Cinnamon, Allspice, Ginger and Nutmeg. Our family loves to use our overripe bananas to make banana bread, banana pancakes, banana chocolate cake and even brownies. It’s a nice way to make a more dense, more nutritious dish.
My son has recently become interested in cooking and baking so he did the hard work of mixing all of the ingredients and helped me place it into the crock. Needless to say, if my 12 year old can put this together, it’s a pretty doable recipe for the rest of us.
I used a similar blue Pyrex loaf pan to this one, as Pyrex works great in the Slow Cooker and is easy to clean up after. If you don’t have a Glass Pyrex Loaf pan, you can use a similar sized metal loaf pan .
Because this recipe uses whole wheat flour and various spices it will be a titch darker than your average banana bread, so don’t be alarmed with the darker color and even texture. This recipe hasn’t included chocolate chips, or nuts, but if you can’t imagine a banana bread without either of those, feel free to add them!
Slow Cooker Whole Wheat Banana Bread
- 1/4th Cup All Purpose Flour
- 1/2 Cup Whole Wheat Flour
- 1/2 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Allspice
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Ginger
- 1/4th Teaspoon Salt
- 2 Overripe Banana's Mashed
- 1/2 Cup Canola Oil
- 1/3rd Cup Milk
- 1/4th Cup Applesauce
- 1 Large Egg
- 1 Teaspoon Vanilla
- Cooking Spray
- Butter or Cream Cheese to Spread on bread when serving
- Turn the crock on (this is like pre-heating).
- Combine all the dry ingredients (Both Flours, Salt, Allspice, Nutmeg, Ginger, Baking Powder and Granulated Sugar) in a large bowl.
- In a separate bowl mix all the "wet ingredients" (Mashed Bananas, Milk, Applesauce, Canola Oil, Egg and Vanilla) with a hand mixer and blend on low.
- Slowly add the dry mixture to the wet mixture continuing to use the hand mixer on low. Do not over mix as it will make the bread too chewy. You want the batter to just become all moist.
- Use a cooking spray on your Pyrex loaf pan and then pour the batter in. Take some foil pieces and crunch it just enough so when you place it at the bottom of your crock and place the Pyrex loaf pan on top it keeps the Loaf pan from touching the bottom (this will help keep the bottom of the bread from burning).
- Place the loaf pan in the crock, then unroll enough paper towels to cover the top of the crock, hanging off the edges. You then place the lid on top of the paper towels while wedging a fork in-between the two. This will let a bit of moisture out, and the paper towels are there to collect the moisture that collects and drips from the lid.
- Cook on high for 2-4 hours. After 2 hours, you'll want to pull the lid off and check the bread. Use a toothpick inserted into the center of the bread, checking to see if it comes back out clean. If it's not ready, cover it back up and continue baking for another 1-2 hours, repeating the process.
- Carefully remove the Pyrex Loaf pan from the crock, and allow it to set for a few minutes. Take a sharp knife and cut along the edge of the bread next to the pan, so that any part that is sticking becomes unstuck. Cover with a plate and flip it over so the bread will slip out. Cover again with another plate or a smaller platter and flip back over so it's sitting right side up.
- Once it's cooled you can cut into slices, spread with butter or cream cheese and serve.