A moist and delicious recipe for Crock-Pot Banana Bread that is the perfect use for over ripe bananas. Whip up a batch today for a yummy sweet treat!

Whenever the banana’s get brown and no one wants to eat them, I turn them into banana bread.  This quick and easy recipe for Crock-Pot Banana Bread is the perfect way to make up something delicious and use up those over-ripe bananas.

The reason why I love cooking banana bread in the slow cooker versus in the oven is that I don’t have to turn on the oven and heat up the whole house.

INGREDIENTS

• 2Whole eggs
• 1/2Cup butter(Softened, cubed)
• 1Cup granulated sugar
• 2Cup all-purpose flour
• 1Teaspoon baking powder
• 1/2Teaspoon baking soda
• 1/2Teaspoon salt
• 3Whole bananas(Medium sized, mashed)
• 1Cup chocolate chips(Optional)
• 1Cup nuts(Walnuts or pecans, chopped, optional)

INSTRUCTIONS
In a bowl, combine butter, eggs and sugar. Mix well.
Add in baking powder, baking soda, salt and 1 cup flour. Mix well.
Add in last cup of flour. Mixture should be thick.
Mash Bananas well and then add to mixture. Mix well.
If you chose to add in the extra ingredients, do so now.
Butter small crock dish and pour mixture in.
Cook in 6 quart crock pot for 4 hours on low. Top should be slightly brown. Bread will bounce back to the touch.
Source: Allrecipes.com