The Easiest Slow Cooker Banana Bread (No Oven Needed)

Prepare your slow cooker insert with the parchment paper sling and foil ball trivet as described in the "Essential Equipment & Setup" section. Lightly grease the insert and parchment.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, mash the ripe bananas with a fork until mostly smooth (a few small lumps are okay). Whisk in the melted butter, brown sugar, and granulated sugar until well combined.

Whisk the beaten egg and vanilla extract into the banana mixture until fully incorporated.

Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no dry streaks of flour remain. Do not overmix; this is key to a tender bread.

Pour the batter into a greased 8x4 inch loaf pan. Place the loaf pan into the slow cooker, resting it on top of the foil balls.

Drape a clean paper towel over the top of the slow cooker insert. Place the lid securely on top.

Cook on HIGH for 2 to 3 hours. Start checking for doneness at the 2-hour mark. Slow cookers vary, so your time may differ slightly.

The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top will look pale but should feel firm to the touch.

Carefully turn off the slow cooker. Using the parchment paper sling, lift the loaf pan out of the insert. Let the bread cool in the pan for 15-20 minutes before lifting it out and transferring it to a wire rack to cool completely.