Slow Cooker Banana Blueberry Bread
Love banana bread but don’t have the time to baby sit it in the kitchen? This easy banana blueberry bread cooks in under 2 hours in the slow cooker and retains the moisture of the fruit, making it a delicious breakfast treat!
- Prep Time: 20 mins
- Cook Time: 1 hour 40 mins
- Total Time: 2 hours
- Yield: 6 - 8 1x
- Category: Fruit Bread
- Cuisine: Breakfast
Ingredients
Units
Scale
- 1 3/4 cups of Milled White Wheat Flour (All Purpose Flour works too)
- 2 Tsp baking Powder
- 1/2 Tsp Sea Salt
- 1/4 Tsp Baking Soda
- 1/2 cup Room Temperature Butter (1 stick)
- 2/3 cup Sugar
- 2 Eggs
- 3 1/2 Tsp Honey
- 3 Bananas
- 1/2 cup Fresh Blueberries
- 4 1/2 – 5 quart Slow Cooker (do not try it in a larger slow cooker)
Instructions
- Grease & flour slow cooker bowl.
- Grind your flour in the mill. If you are using all purpose flour, skip this step.
- Mix together all the dry ingredients EXCEPT for the sugar in a large bowl. Set aside.
- In a stand mixer, mix together the butter, eggs, sugar, and honey. Make sure the mixture is very evenly mixed.
- Break up the bananas and slowly add to the mixer on medium speed. The bananas should be fairly well mixed before moving forward.
- Slowly start adding the flour mixture. To avoid a mess, do it in small batches (I use a 1/4 cup measuring bowl).
- Pour mixture into your greased slow cooker.
- Make sure the blueberries are thoroughly washed and then drop them into the slow cooker. Mix slowly with a spoon to make sure they are evenly distributed throughout the batter.
- Cover the mixture and bake for 1 hr 30 minutes in your slow cooker on high heat. When finished, a knife or baking tester should come out clean.
- Let sit in the slow cooker until thoroughly cooled and the gently remove.
