Three Ingredient Slow Cooker Banana Bread – Supergolden Bakes
Three-ingredient banana bread: only bananas, condensed milk and self-growing flour! Best baked in a slow cooker, it is easy to make and delicious.
No eggs or dairy? Try my vegan banana bread post
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Our current surreal circumstances have created some unlikely viral sensations… Dalgona Coffee, No Yeast Bread and 3 banana bread ingredients keep popping up on my social media stream.
naturally, I felt like I just HAD to try them all. I was especially intrigued by the banana bread recipe that uses these three ingredients (no boxed cake mix in sight
- Sweetened condensed milk (the carnation is the best I’ve ever had
- Bananas – obvs! as my daughter would say – the more ripe, the better
- Self-lifting flour (self-rising flour for those on the other side of the pond)
You’ll notice that you don’t need eggs, sugar, or butter for this recipe and what’s more, most people were cooking this banana pie in their slow cooker. Say what???
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Three-ingredient banana bread
The recipe sounds more than easy because it is! Crush the bananas, mix the condensed milk, and then add the flour. Easy, child’s play, etc.
But cooking it in a slow cooker takes some getting used to, especially if you usually only use your slow cooker for stews and curries.
I also deviated from the three ingredients and added some extras of my own. These are completely optional, so I leave it to you to include it in your hands. I also added
- baking powder – I wasn’t 100% sure how fresh my self-breeding flour was, so this was a “just in case” setting
- ground cinnamon and salt, to add chocolate chip flavor
- same goes for chocolate
- icing, a slow cook banana cake isn’t exactly a looker… So this was to beautify the cake as well as for added delight
SLOW COOKER BANANA BREAD
measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before trying this recipe!
STEP 1 Put the bananas in a mixing bowl and crush very well using a fork or potato crusher. Alternatively, give them a good bombardment in a food processor or mini chopper.
2 Add the sweetened condensed milk and stir well to combine.
STEP 3 Sift the flour over the bowl and mix well to create a smooth dough. Make sure there are no dry bags of flour lurking at the bottom of the bowl.
<img src="https://www.supergoldenbakes.com/wordpress/wp-content/uploads/2020/04/Banana_bread_3.jpg" alt="
4 Now add the optional ingredients (if you use them): baking powder, salt and ground cinnamon.
STEP 5 Add the chocolate chips (if you use them). I used milk chocolate chips, but you can use whatever you want or replace them with chopped nuts, etc.
STEP 6 Line your slow cooker with two layers of baking paper or use a cake liner (check that it fits your clay pot). Add the dough and level.
STEP 7 Cover the pot with a clean tea towel to protect the cake from condensation that builds up on top, and then add the lid. Cook at HIGH for two hours.
STEP 8 Lift the banana bread from the slow cooker with the protruding paper (be careful that the clay pot is hot). As you can see, the cake is raised but looks pale and raw on top. Carefully remove the paper from under the cake and place it on top. Flip the cake over and put it back in the slow cooker with the top down. Cook for another 30 minutes over high heat.
STEP 9 Your cake should now be fully cooked. Try a skewer: it should come out clean. If the cake is still undercooked, you can continue cooking a little more. Mine was perfectly cooked in 2 1/2 hours at HIGH.
10 Top banana bread with chocolate icing (optional).
STEP 11 Add chocolate buttons or any decoration you like and enjoy!
in the oven I
must admit that I have had limited success baking this 3-ingredient banana bread in the oven. I have tried twice and both times the cake was a bit wet even after cooking for over an hour.
would definitely advise adding the baking powder if you are baking in the oven, I think the cake needs an extra boost. But ideally cook this in the gentle heat of your slow cooker – my regular banana bread is a better choice for baking in the oven!
Place the dough in a 2-pound bread can lined with baking paper or a cake lining. Bake in a preheated oven at 350F (180C) for about 1 hour and 15 minutes, tasting after 1 hour. Place the cake with aluminum foil if it is colored too quickly.
Tips & FAQs
TOO many ripe bananas? This cake is a great way to use four of them, but remember that you can also peel and freeze them for another day! Be sure to take note of weight and use within 6 months.
HOW TO MAKE SELF-REARING FLOUR If you don’t have self-rearing flour you can make it. Simply add 2 teaspoons of baking powder to each cup (130 g) of plain flour. So for this cake you will need 2 cups (260g) of all-purpose flour and 4 teaspoons of baking powder (check that it is on date!).
MAKE SURE YOUR FLOUR IS FRESH Self-rising flour has a life of its own shorter than all purpose. Check the expiration date: This recipe is likely to fail if your flour is past its prime. The same goes for any rising agent you add (baking powder or soda).
Storage and freezing This cake
keeps surprisingly well for several days in a cake bowl without going rancid
. You can also freeze it (without any enamel), ideally sliced, wrapped tightly in two layers of wrapping
stored in freezer bags. Defrost in the fridge before serving, reheat in the microwave for a few seconds.
Have you made my 3-ingredient banana bread recipe? Post a photo on my Facebook page, share it on Instagram or save it on Pinterest with the tag #supergoldenbakes and brighten my day!