- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup lightly toasted, chopped pecans
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 4 small very ripe bananas, mashed
Gather the ingredients.
Turn the crock pot on high. Grease and flour the insert.
Mix the flour, baking soda, and salt in a medium bowl. Add the nuts and set aside.
In another bowl, cream the sugar and butter together. Add the eggs one at a time. Add the milk and vanilla and mix completely.
Stir in the mashed bananas until well mixed.
Gradually add flour mixture to the wet mixture. Stir until just combined.
Place the insert into the crock pot. Carefully add the batter and then put the cover on.
Bake on the high setting for 1 to 3 hours, depending on the size and width of the crock pot. The wider the pot, the quicker the banana bread will cook. You’ll know when it’s done when a toothpick inserted in the middle of the bread comes out clean.
Once finished cooking, you can remove the insert and cool it on a wire rack. Once cool, carefully remove the banana bread from the slow cooker. If your insert has been well greased, the bread should pop right out. If not, use a butter knife to gently loosen the edges and then carefully pry it out (without breaking the bread).
Slice and enjoy!