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The Best Kid-Approved Slow Cooker Pumpkin Banana Bread

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This incredibly moist and tender slow cooker pumpkin banana bread is a family-friendly, budget-friendly treat that combines sweet bananas and warm spices. It’s easy to make, kid-approved, and perfect for busy families.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 large bananas)
  • ½ cup pumpkin puree (100% pumpkin, not pie filling)
  • 2 tablespoons turbinado sugar (optional, for topping)
  • ¼ cup chopped walnuts or pecans (optional, for topping)

Instructions

  1. Prep your slow cooker: Line the insert with a parchment paper sling (two long strips in a cross pattern). If you don’t have parchment, grease the insert generously with butter or non-stick spray. Set the slow cooker to low heat.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. Cream the butter and sugar: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes with a hand mixer, or 5 minutes by hand). Scrape down the sides.
  4. Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until combined.
  5. Add the bananas and pumpkin: Mash the ripe bananas with a fork until mostly smooth with a few lumps. Fold the mashed bananas and pumpkin puree into the butter mixture until just combined. Do not overmix.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula. Stop as soon as the flour disappears. The batter should be thick but scoopable.
  7. Pour into the slow cooker: Transfer the batter to the prepared slow cooker insert and spread evenly. If using, sprinkle turbinado sugar and chopped nuts over the top.
  8. Cook on low: Place the lid on the slow cooker and cook on low for 2 ½ to 3 hours. Do not open the lid during the first 2 hours. After 2 ½ hours, check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If still wet, cook for another 15-30 minutes.
  9. Cool and remove: Turn off the slow cooker and let the bread cool in the insert for 10-15 minutes. Use the parchment sling to lift the bread out carefully. Transfer to a cooling rack and let cool completely before slicing.
  10. Slice and serve: Once completely cool, slice with a serrated knife. Serve as is, or with butter and honey.

Notes

Use heavily spotted (almost black) bananas for best sweetness and texture. If using fresh pumpkin, drain well after pureeing. Do not open the slow cooker lid during the first 2 hours of cooking. For a crunchy top, sprinkle turbinado sugar and nuts before cooking. The bread tastes even better the next day.

Nutrition

Keywords: slow cooker pumpkin banana bread, kid-approved banana bread, moist banana bread, pumpkin banana bread, easy banana bread, slow cooker bread

Find it online: https://breezybake.com/the-best-kid-approved-slow-cooker-pumpkin-banana-bread/