Recipe: Slow Cooker High Protein Banana Bread

Smells good and does not heat up your kitchen!


  • 1/4 cup melted butter (you may gently melt in microwave for 15-20 seconds)
  • 3 medium to large eggs ( I used from an XL, 700 min. egg cart)
  • 1/2 cup peanut butter ( I used dark, smooth, sugarless, 99.5% peanut butter and .5% salt by Mayvers)
  • 1/2 cup flour of your choice ( organic, plain unbleached white, coconut flour) ( I used plain AP flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • sweetener is optional ( you may use 1/4 to 1/2  cup chocolate chips or some honey) (I did not put any sweetener)
  • 1 tbs cinnamon
  • 4 medium to large bananas
  • 1 tsp vanilla or zest of a lemon if you like

Easy steps:
  1. Blend: butter, peanut butter, cinnamon, vanilla, eggs, and optional honey. (if using chips, add in with flour)
  2. Mix in flour, baking powder, baking soda.
  3. Blend.
  4. Place in non-stick or lightly greased loaf pan. ( mine here has an actual loaf yield of about 8 in. by 4.1/4 in - i.e. actual loaf size not pan size)
  5. Bake in slow cooker on high for 2 to 2.5 hours. I want mine moist and soft so next time I'll stop at 2 hours. The photo above was taken out at 2.15 hours. browned a bit on the sides but still soft.
  1. Remember to put kitchen towel liners on top before putting on the lid. Secure well so they don't fall in.
  2. Slow cooker wattage differ. You may need to check for doneness in 2 hours. 
  3. If you won't put any sweetener like I do, you may lightly spread some honey or syrup on top of a slice.
Estimated calories:
flour: 227
baking powder: 2
baking soda: 0
eggs: 234
vanilla: 12
peanut butter: 972
banana: 363
cinnamon: 19
Total: 1,829 for the whole loaf


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