Want a warm, tender banana bread that practically makes itself while you do things like “adulting”? This Vegan Crockpot Banana Bread Crockpot recipe gives you moist, banana-forward slices with zero animal products — and the slow cooker keeps it soft and foolproof. Who knew set-it-and-forget-it could taste this good?
I make this when my bananas look sad and my schedule looks sadder. The crockpot turns basic pantry staples into a loaf that smells like nostalgia and tastes like success. Ready? Let’s bake in a slow, chill way.
Why the crockpot? (and why vegan works here)
Using a crockpot gives the banana bread a plush, evenly-cooked crumb without the oven fuss. The slow, gentle heat avoids the dry edges you sometimes get in the oven. Plus, making this 100% vegan keeps the ingredient list simple and accessible — and yes, it still tastes like proper banana bread. No tofu, no drama.
Ever tried a vegan banana bread that actually felt indulgent? This one nails it.
Quick Recipe Info (so you know what you’re getting)
- Prep Time: 15 minutes
- Cook Time: 3 hours (on HIGH)
- Total Time: 3 hours 15 minutes
- Equipment: 6-Qt Crockpot, small loaf pan (3-qt) or silicone insert, mixing bowl, electric mixer or whisk
- Yield / Serves: 8 slices (serves 8 people)
- Estimated calories per serving: ~335 kcal (approximate — see nutrition notes below)
- Diet: 100% vegan (GF modification noted below)
Bold takeaway: you get a moist, vegan loaf with minimal hands-on time and maximum cozy vibes.
Equipment (short list — nothing fancy)
- 6-quart crockpot (slow cooker) — this size fits a small loaf pan inside.
- 3-quart loaf pan (or small oven-safe dish) that fits inside your crockpot, OR use a silicone loaf insert.
- Mixing bowl and electric mixer (or a strong whisk and elbow power).
- Measuring cups & spoons, spatula, and a toothpick for testing.
FYI: If you don’t want to use a loaf pan, you can grease and flour the inside of the crockpot directly, but the loaf releases easier from a pan.
Ingredients (veganized & ready)
Important: I’ve converted the original (non-vegan) list so this recipe stays 100% vegan.
- 1/3 cup vegan margarine (or dairy-free butter alternative), softened
- 3/4 cup light brown sugar (packed)
- 2 flax “eggs” — made with 2 tbsp ground flaxseed + 6 tbsp water (mix & rest 5 minutes)
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 3/4 cups all-purpose flour (or gluten-free all-purpose flour mix — see notes)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup chopped nuts or 1/2 cup berries (strawberries or blueberries) — your call!
Bold tip: Use bananas with brown spots for the sweetest flavor and easiest mashing.
Step-by-step instructions For Vegan Crockpot Banana Bread Crockpot
1 — Prep the crockpot & pan
Grease and flour the inside of a 3-qt loaf pan or small oven-safe dish. Place that pan inside your 6-qt crockpot. If the pan wobbles, tuck a rolled-up kitchen towel in the bottom for stability.
2 — Make the flax eggs
Mix 2 tbsp ground flaxseed with 6 tbsp water. Let it sit for 5 minutes until thick. This replaces real eggs and adds a nice binding texture.
3 — Cream fat and sugar
In a bowl, cream 1/3 cup vegan margarine and 3/4 cup light brown sugar with a mixer until fluffy — about 2–3 minutes. Scrape down the sides.
4 — Add the wet stuff
Slowly add the flax eggs, 1 tsp vanilla, and mashed bananas. Beat until smooth and well combined.
5 — Combine the dry mix
Sift (or whisk) together 1 3/4 cups flour, 2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt in a separate bowl.
6 — Fold and finish
Slowly beat the dry mix into the wet mixture until combined. Fold in 1/2 cup chopped nuts or berries. Don’t overmix — just combine.
7 — Bake in the crockpot
Pour batter into the greased loaf pan. Cover the crockpot and cook on HIGH for 2–3 hours (the recipe notes say 2–3; I recommend ~3 hours for a reliably set center). Start checking at 2 hours. Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs. If it needs more time, check every 15–20 minutes.
8 — Cool and serve
Turn off the crockpot and let the loaf cool in the pan for 15–20 minutes, then carefully invert onto a serving plate. Slice and serve warm or at room temperature.
Pro tip: For extra crisp edges, pop slices under a broiler for 1–2 minutes. Totally optional, totally delicious.
Still Hungry, Try It Next recipe :-
Vegan Mushroom Gravy Crockpot Recipe
Gluten-free & other variations
- Gluten free: Use a gluten-free all-purpose flour blend and add 1 tsp xanthan gum if your blend lacks binding agents.
- No nuts: Swap for berries or chocolate chips for a sweeter loaf.
- Lower sugar: Reduce brown sugar to 1/2 cup and add a tbsp of maple syrup if you like.
- Extra moist: Fold in 2 tbsp applesauce or 2 tbsp plant-based yogurt.
Serving suggestions (because presentation matters)
- Slather with vegan butter or a smear of nut butter.
- Top with sliced bananas and a drizzle of maple syrup.
- Pair with coffee, tea, or a vegan latte for perfect brunch vibes.
- Turn slices into decadent bread pudding or toasted sandwiches.
Rhetorical Q: Want to impress brunch guests without impressing yourself with too much effort? Serve this.
Storage & make-ahead tips
- Room temp: Keep in an airtight container for 1–2 days.
- Refrigerator: Store up to 5 days — warm slices in the toaster oven.
- Freezer: Slice and freeze individual pieces for up to 3 months. Thaw in the fridge or at room temp, then warm gently.
FYI: This bread holds its moisture well due to the bananas and slow cooking. Reheating slightly brings back that fresh-baked feel.
Nutrition (approximate per serving — serves 8)
I calculated a friendly estimate based on ingredient totals. Actual values vary with brands and substitutions.
- Calories: ~335 kcal per slice
- Carbohydrates: ~50–60 g
- Protein: ~5–6 g
- Fat: ~14–18 g (depends on nuts and margarine)
- Fiber: ~2–4 g
Note: This replaces eggs and dairy with vegan margarine and flax, so cholesterol drops to zero. If you need precise macros for dietary tracking, plug your exact brands into a nutrition calculator.
Common fixes
- Soggy center? Cook longer — crockpot temps vary. Use a toothpick test.
- Too dense? Don’t overmix the batter; fold gently after adding flour.
- Is the top too dark? Loaf shouldn’t darken in the crockpot, but if your pan heats unevenly, reduce cook time slightly and check often.
- Loaf sticks? Grease well and flour the pan, or line with parchment for easier release.
Personal notes (because I’d tell a friend this)
I love a crockpot loaf because I can toss batter together in the morning and get a warm loaf by afternoon. I once forgot I had it on and found a perfectly browned, still-moist loaf three hours later — miracle. IMO, this recipe fits lazy weekends and frantic weekday recoveries equally well
Also, swapping in blueberries made my kids cheer. Nuts made me feel fancy. You do you.
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Comparison: Crockpot vs. Oven banana bread
- Crockpot: Moister crumb, less crust, set-it-and-forget-it. Perfect when you don’t want to babysit the oven.
- Oven: Better crust and rise, faster for small batches, more traditional texture.
- My pick: Use the crockpot for plush, cozy slices; use the oven for a classic loaf with crisp edges.
Final thoughts & call to action
This Vegan Crockpot Banana Bread Crockpot recipe gives you a reliably moist, vegan loaf with minimal hands-on time. It feeds about 8 people, stores and freezes well, and adapts to your pantry (nuts, berries, GF flour). Give it a shot the next time you spot sad bananas — your kitchen will smell irresistible and your future self will thank you.
Vegan Crockpot Banana Bread Crockpot Recipe
Ingredients
Equipment
Method
- 1 — Prep the crockpot & pan
- Grease and flour the inside of a 3-qt loaf pan or small oven-safe dish. Place that pan inside your 6-qt crockpot. If the pan wobbles, tuck a rolled-up kitchen towel in the bottom for stability.
- 2 — Make the flax eggs
- Mix 2 tbsp ground flaxseed with 6 tbsp water. Let it sit for 5 minutes until thick. This replaces real eggs and adds a nice binding texture.
- 3 — Cream fat and sugar
- In a bowl, cream 1/3 cup vegan margarine and 3/4 cup light brown sugar with a mixer until fluffy — about 2–3 minutes. Scrape down the sides.
- 4 — Add the wet stuff
- Slowly add the flax eggs, 1 tsp vanilla, and mashed bananas. Beat until smooth and well combined.
- 5 — Combine the dry mix
- Sift (or whisk) together 1 3/4 cups flour, 2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt in a separate bowl.
- 6 — Fold and finish
- Slowly beat the dry mix into the wet mixture until combined. Fold in 1/2 cup chopped nuts or berries. Don’t overmix — just combine.
- 7 — Bake in the crockpot
- Pour batter into the greased loaf pan. Cover the crockpot and cook on HIGH for 2–3 hours (the recipe notes say 2–3; I recommend ~3 hours for a reliably set center). Start checking at 2 hours. Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs. If it needs more time, check every 15–20 minutes.
- 8 — Cool and serve
- Turn off the crockpot and let the loaf cool in the pan for 15–20 minutes, then carefully invert onto a serving plate. Slice and serve warm or at room temperature.
- Pro tip: For extra crisp edges, pop slices under a broiler for 1–2 minutes. Totally optional, totally delicious.
Notes
Nutrition (approximate per serving — serves 8)
I calculated a friendly estimate based on ingredient totals. Actual values vary with brands and substitutions.- Calories: ~335 kcal per slice
- Carbohydrates: ~50–60 g
- Protein: ~5–6 g
- Fat: ~14–18 g (depends on nuts and margarine)
- Fiber: ~2–4 g
Common fixes
- Soggy center? Cook longer — crockpot temps vary. Use a toothpick test.
- Too dense? Don’t overmix the batter; fold gently after adding flour.
- Is the top too dark? Loaf shouldn’t darken in the crockpot, but if your pan heats unevenly, reduce cook time slightly and check often.
- Loaf sticks? Grease well and flour the pan, or line with parchment for easier release.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.