Slow Cooker Banana Bread (High-Protein)

This slow cooker banana bread is moist, swirled with chocolate chips, and packed with 19 grams of protein, making a delicious dessert or snack!

Course Dessert, Snack

Cuisine American

Prep Time 5

Cook Time 3

Cooling time 30

Total Time 3 5

Servings

Calories 285kcal

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

Place a thick tea towel over the slow cooker before putting the lid on. This helps absorb the moisture from cooking the 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 at 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.
You cannot sub in whey protein powder for collagen in this recipe (especially not vegan protein powder). However, if you don't have almond flour you can skip it and just cut the dairy-free milk in half. Keep an eye though as cooking times may vary.
This protein banana bread recipe was made in a 7-quart slow cooker and set to “low”. If your slow cooker is smaller, cooking times may be different.
Makes roughly 8 squares.