Slow Cooker High Protein Banana Bread

A no-fuss, slow cooker banana bread that will have you using up all the bananas on your countertop! This high-protein banana bread is a soft, delicious, moist dessert swirled with gooey chocolate chips. And because it’s cooked in the slow cooker, it makes the easiest addition to the table during the Holidays!

Use up the extra bananas on your countertop and spend LESS time in the kitchen with this high-protein banana bread!

This gluten-free banana bread comes out moist, soft, and filling thanks to the collagen powder in it.

But the best part is that you can pop it into the slow cooker, go enjoy your family time and have it ready when you need it!

Less mess and no fuss, this slow cooker banana bread is perfect for things like Christmas morning or other Holidays in which you don’t have the oven space for one more thing.

Learn more about slow cookers and choosing the best one for your family (and how to use it!).

Ingredients You’ll Need

Though it seems like a big list, the protein banana bread is actually mixed up pretty quickly- don’t be intimidated!

1:1 Gluten-free baking flour: every gluten-free flour is slightly unique. make sure to use baking flour and not all-purpose.

Ripe bananas: the riper bananas the sweeter the bread so use up all the old ones on the counter! If you have extra, these healthy banana cookies are great too!

Collagen powder: one of the cleanest sources of protein and great for your gut, hair, skin, and nails! Learn more about the benefits of a high protein diet and why you want to amp it up!

Almond flour: make sure to use almond flour and not almond meal for this slow cooker banana bread recipe. It will make it have a smoother, less gritty, texture. Learn the difference between almond flour and almond meal.

Eggs: this helps hold it all together.

Baking soda: it’s a delicate blend of rising and getting air into the banana bread so don’t overlook the ratios.

Baking powder: without this powder, your slow cooker banana bread will be ultra-dense and way too thick.

Apple cider vinegar: this helps balance out the baking soda and acidity levels in the recipe so don’t skip it.

Cinnamon: no protein banana bread would be complete without a dash of cinnamon!

Mini chocolate chips: make sure to use dairy-free, gluten-free chocolate chips as needed. Opt for the mini ones so that you get some gooey chocolate in each bite.

Cane sugar: though the bananas are sweet you do want a bit extra in this recipe.

Non-dairy milk: any dairy-free milk should work. We use homemade hemp milk the most.

How To Make It

1. In a large bowl mash the bananas until few clumps remain. Stir in the eggs, apple cider vinegar, and milk.
2. One by one add in the remaining ingredients (except chocolate chips) and mix.
3. Fold in the chocolate chips and mix again.
4. Line a 7-quart slow cooker with parchment paper and pour the mixture in.
5. Cover the slow cooker with a tea towel and then the lid.
6. Cook on low for 3 hours and remove immediately.

Step By Step Photos

Important Teaching Tips

Banana bread in the slow cooker can be finicky. First off, make sure to line your slow cooker with parchment paper. Not only does this make it easier to remove the high-protein banana bread but it also makes it so you don’t need to scrape a slow cooker!

Place a thick tea towel over the slow cooker before putting the lid on. This helps absorb the moisture from cooking healthy banana bread. If you don’t do this, you end up with soggy banana bread.

Do not “lock” the lid into place, just place it on top of the tea towel.

Don’t overmix your banana bread! Mix until combined and then leave it.

Ideally, remove the high-protein banana bread from the slow cooker for three hours and let it cool. If you let it hang out in the slow cooker on “warm” the outsides tend to get a bit crispy and the texture changes.

This recipe was made in a 7-quart slow cooker and set to “low”. If your slow cooker is smaller, cooking times may be different.

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