If you’ve been following Kitchen Tested since it began in 2011, you might remember my Banana Blueberry Streusel Bread. I’m seriously afraid to make that banana bread again because it was just THAT good and I might eat the entire loaf before anyone gets a chance to take a bite. One thing I’ve never forgotten is the incredible combination of banana and blueberries and I’ve been meaning to recreate it again. When I starting seeing recipes on the internet for crock pot cakes, it got me thinking about making a new banana bread using familiar flavors. So out came the ripe bananas, fresh blueberries, and lots of cinnamon and sugar! What I love about making this banana bread in a crock pot is that I can set it and forget about it for 2 hours. I can leave my house to run some errands and not worry about being back 45 minutes later to take the cake out of the oven. And best of all, the cake comes out incredibly moist with perfectly crunchy edges.
Crock Pot Blueberry Cinnamon-Swirl Banana Bread
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup butter
1 cup sugar
2 eggs
4 ripe bananas, mashed
2 Tbsp + 2 tsp milk
1 tsp vanilla extract
1 cup blueberries, fresh or frozen (you can also use chocolate chips)
Cinnamon Swirl:
1/2 cup sugar
1 Tbsp cinnamon
1/4 tsp nutmeg
I took the insert out of my crock pot and turned it to high. I mixed the flour, baking soda and salt in a bowl and set aside. In a stand mixer, I creamed the butter and sugar until light and fluffy. I added the eggs, one at a time, until incorporated. I added the milk and vanilla extract and combined again.
I mashed up the ripe bananas and folded them in to the batter.
I gradually added the flour mixture until combined, then folded in the blueberries.
In a separate bowl, I stirred together the sugar, cinnamon and nutmeg for the cinnamon-swirl. I sprayed the crock pot insert generously with cooking spray then poured in half of the batter. I sprinkled in half of the cinnamon-swirl then poured the rest of the batter in. I topped with the remaining cinnamon-swirl.
I placed the insert in the crock pot, covered and cooked for  2 hours. Do not uncover your banana bread until at least 2 hours has gone by! I stuck a toothpick in the center to check when it was done. My bread needed another 10 minutes. Then I took the crock pot insert out and set aside to cool for 1 hour.
To take the banana bread out of the crock pot, I slid a butter knife around the edges of the bread to loosen then covered with a cooling rack and flipped. The banana bread popped right out. I flipped the banana bread back over so it was right-side-up then let it cool completely.
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