Banana bread is a timeless favorite in my kitchen. I've baked it countless times in the oven and now love adapting it for the slow cooker. This chocolate-packed version, inspired by Sabine Teurlings' slow cooker method, is my latest go-to. For oven baking, prepare as below and bake at 180°C for about 50 minutes, testing with a skewer for doneness.
Chocolate Banana Bread Recipe
This straightforward recipe yields moist, flavorful results in either a slow cooker or oven. Here's Sabine's slow cooker version; oven instructions noted above.
Ingredients
- 1 pack Koopmans banana bread mix
- 4 bananas
- 4 turkey eggs (or 5 large chicken eggs)
- 125 grams chocolate flakes
- 125 grams margarine
Want to master cooking? Explore the Cooking University course for expert guidance.
Instructions for Slow Cooker Chocolate Banana Bread
- Beat the margarine until smooth (room temperature works best).
- Mash the bananas and stir them in.
- Add the Koopmans mix and eggs (shelled, of course).
- Mix on low speed for about 1 minute until combined.
- Fold in the chocolate flakes.
- Line your slow cooker with baking paper for easy removal.
- Place a tea towel under the lid to catch condensation.
- Cook on high for 2 hours, then low for 2 hours (adjust for your model; I prefer 3.5 hours on low).
- Test with a skewer for doneness.
- Enjoy warm or cooled!
For extra texture, add a generous handful of nuts—they pair perfectly with the chocolate.
