Love banana bread but don’t have the time to baby sit it in the kitchen? This easy banana blueberry bread cooks in under 2 hours in the slow cooker and retains the moisture of the fruit, making it a delicious breakfast treat!
Prep Time:20 mins
Cook Time:1 hour 40 mins
Total Time:2 hours
Yield:6 - 8 1x
1 3/4cups of Milled White Wheat Flour (All Purpose Flour works too)
2 Tsp baking Powder
1/2 Tsp Sea Salt
1/4 Tsp Baking Soda
1/2cup Room Temperature Butter (1 stick)
3 1/2 Tsp Honey
1/2cup Fresh Blueberries
4 1/2 – 5quart Slow Cooker (do not try it in a larger slow cooker)
Grease & flour slow cooker bowl.
Grind your flour in the mill. If you are using all purpose flour, skip this step.
Mix together all the dry ingredients EXCEPT for the sugar in a large bowl. Set aside.
In a stand mixer, mix together the butter, eggs, sugar, and honey. Make sure the mixture is very evenly mixed.
Break up the bananas and slowly add to the mixer on medium speed. The bananas should be fairly well mixed before moving forward.
Slowly start adding the flour mixture. To avoid a mess, do it in small batches (I use a 1/4 cup measuring bowl).
Pour mixture into your greased slow cooker.
Make sure the blueberries are thoroughly washed and then drop them into the slow cooker. Mix slowly with a spoon to make sure they are evenly distributed throughout the batter.
Cover the mixture and bake for 1 hr 30 minutes in your slow cooker on high heat. When finished, a knife or baking tester should come out clean.
Let sit in the slow cooker until thoroughly cooled and the gently remove.