Recipes by Marcia Frost

Crockpot Banana Bread

At least once a month, I buy a big batch of bananas. I usually use one or two to slice up with my cereal or yogurt, but most of the I leave to overripen. There's nothing better to cook and bake with than overripe bananas. (I also throw some in the freezer for smoothies.)

1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
2 cup white or whole wheat flour
1/2 teaspoon salt
1 teapoon baking soda
1/2 cup chopped nuts (I use walnuts)
3 cups mashed ripe bananas

(See below for complete directions)


  • Grease slowcooker and set temperature to low. I use a 7 quart crockpot.

  • In a medium bowl, cream butter and sugar with an electric mixer.

  • Add in eggs and vanilla. Beat until smooth

  • Slowly blend in dry ingredients.

  • Mix in bannanas and nuts.

  • Pour mixture into crockpot.

  • Coook on low for approximately four hours. You will need longer for a smaller crockpot that produces a higher bread.
  • Let cool and store in airtight container.

  • How about some banana bread French Toast?
    If you don't like the crispy ends you get from crockpot banana bread, cut off those edges and make some delicious French Toast! It's easy... just scrambled an egg, add some milk and a little vanilla. Here's the details for two servings.

    6-8 slices of banana bread
    1 egg, beaten
    1/3 cup milk (I used cashew)
    1 teaspoon vanilla


  • Heat skillet on medium high. (I use Red Copper pans and don't need to grease, but if your pans tend to stick, spray with cooking spray or oil.)

  • Mix together egg, milk, and vanilla in a wide bowl.
  • Dip pieces of banana bread in egg mixture, saturating each side.

  • Cook bread in skillet, browning each side (approximately 5 minutes on each side.

  • A Few of My Favorite Things
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