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Slow Cooker Banana And Blueberry Bread


It is the end of the week and as I do every week, I look through the fruit bowl and fridge for anything close to it’s ‘use by’ or ‘best before’ date.

This week I had some very ripe bananas and some blueberries left over in the fruit bowl. So I scoured the internet to find a recipe to try with the food I had in the cupboards. Something simple and cost effective to make. Plus something my children would be happy eat.

Plus it’s made in the slow cooker, meaning that I can leave it to cook without fear of me burning yet another cake.

I came across this recipe. It has no refined sugar or fats, which is a bonus, making it that little bit healthier.

It would make a great grab and go breakfast, yummy addition to a packed lunch or after school snack.


Slow Cooker Banana And Blueberry Bread Recipe PIN

Here’s what you need for Slow cooker Banana and Blueberry bread.

  • 100 g coconut oil
  • 4 tbsp maple syrup
  • 2 large free-range eggs
  • 2 large very ripe bananas
  • 220 g self-raising flour
  • pinch of salt
  • 1 tsp cinnamon
  • 1 tsp vanilla essence/paste
  • 100 g blueberries


  • Melt the coconut oil and mix it with the maple syrup in a large bowl.


  • Add the eggs and beat well. Mash in the bananas.


  • Mix in the flour, salt, cinnamon and vanilla bean paste and stir until well combined.


  • Add the blueberries and stir through.


  • Lightly spray your slow cooker pot with oil to prevent sticking. Place a large cake case in the pot and spoon the mixture into the case (I sometimes double the cake cases so they are easier to pull out).


  • Replace the lid, add a tea towel or some squares of kitchen roll under the lid to catch drips, and cook on high for approx 1.5 to 2 hours, until firm in the centre and brown around the edges.


  • Use the edge of the cake case to pull the cake out of the slow cooker pot and leave it to cool.

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