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Vegan Crockpot Banana Bread Crockpot

Vegan Crockpot Banana Bread Crockpot Recipe

ant 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?
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8
Course: crockpot
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 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.

Method
 

  1. 1 — Prep the crockpot & pan
  2. 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.
  3. 2 — Make the flax eggs
  4. 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.
  5. 3 — Cream fat and sugar
  6. 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.
  7. 4 — Add the wet stuff
  8. Slowly add the flax eggs, 1 tsp vanilla, and mashed bananas. Beat until smooth and well combined.
  9. 5 — Combine the dry mix
  10. 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.
  11. 6 — Fold and finish
  12. 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.
  13. 7 — Bake in the crockpot
  14. 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.
  15. 8 — Cool and serve
  16. 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.
  17. 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
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.