Crockpot Chocolate Chip Banana Bread

Chocolate chip banana bread is one of my absolute favorites! The smell of it baking in the house is the best, plus such an easy snack or the perfect pair with your morning coffee.

Baking tends to be a Fall thing because who wants to warm up their house with the oven in the warm months? This recipe for Crockpot Chocolate Chip Banana Bread is simple, delicious and won’t warm up your house this time of year!

On top of keeping the house cooler, crockpot recipes are the best for the fact that you don’t have to monitor them. I leave the house to take my sone to pre-k, go grocery shopping, and one time we even went bowling while it baked!

The clean up for the recipe couldn’t get any more simple. using the the Reynolds Kitchens Premium Slow Cooker Liners – 13 x 21 Inch, 6 Count keep clean up a breeze! As well as making the bread easy to remove in a whole loaf without cracking.

Ingredients

3 ripened bananas

1 stick butter (melted )

3/4 cup sugar 

1/4 c packed brown sugar

2 eggs 

1 tsp. pure vanilla extract

2 c all-purpose flour 

1 tsp. baking powder

1/2 tsp. baking soda 

1/2 tsp. cinnamon

1/2 tsp. kosher salt

1 c chocolate chips

Directions

Mash the ripened bananas. In a mixing bowl mix the bananas, sugar, brown sugar, eggs, melted butter, and vanilla. In a separate mixing bowl mix the rest of the ingredients except the chocolate chips. Mix together both mixing bowls slowly. Then add 2/3 c of chocolate chips and fold them in the mixture. Spray the crock pot liner with oil and place in the crockpot. Mine is a five-quart Crockpot and makes the loaf the perfect size. Pour the mixture into the liner and ensure evenness. Sprinkle the remaining chocolate chips on top. Turn on low for 3 hours. Poke with a fork and watch for it to come out clean to test if the loaf is done. Pull the whole bag out when done and peel away the plastic liner, leave the loaf on a cooling rack. Enjoy! and let me know what you think in the comments below!