Put Raw Banana Slices in a Slow Cooker with These 4 Ingredients — You’ll Never Look Back

If you’ve never slow-cooked banana slices before, now’s the time to change that. This ridiculously easy recipe transforms everyday bananas into a warm, rich, caramelized dessert that I can’t get enough of. With just four simple ingredients and zero effort, I get a sweet, tender, almost pudding-like dish that’s as good spooned over pancakes as it is eaten straight from the bowl.

Why You’ll Love This Recipe

I love how this recipe turns overripe bananas into something special. It’s warm, gooey, and packed with naturally sweet banana flavor, enhanced by a buttery caramel sauce that develops right in the slow cooker. No stirring, no babysitting—I just set it and forget it. And when it’s done? Dessert magic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe bananas (sliced into ½-inch rounds)
brown sugar
unsalted butter
vanilla extract
ground cinnamon (optional, but I love adding it for depth)

Directions

1. I start by slicing ripe bananas and placing them in the bottom of my slow cooker in an even layer.

2. Then I sprinkle the brown sugar evenly over the bananas.

3. I slice the butter into small chunks and scatter them on top, followed by a drizzle of vanilla extract (and a light dusting of cinnamon if I’m using it).

4. I cover the slow cooker and cook on low for 2–3 hours, until the bananas are soft, slightly caramelized, and surrounded by a thick sauce.

5. I serve it warm on its own, or spooned over oatmeal, French toast, or vanilla ice cream.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cooking Time: 2–3 hours (on low)
Total Time: 2 hours 5 minutes
Calories per serving: Approximately 250 kcal

Variations

When I want more texture, I toss in chopped pecans or walnuts during the last 30 minutes of cooking. For a tropical twist, I stir in a handful of shredded coconut or a splash of coconut milk. Sometimes I replace vanilla extract with maple syrup for a richer, earthy flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I microwave it for 30 seconds to 1 minute, or warm it gently in a saucepan on the stove. The flavors only get better as it sits.

FAQs

Can I use firm bananas?

I prefer using ripe or even slightly overripe bananas—they break down better and give a richer flavor. Firmer bananas might stay a little too firm after slow cooking.

What’s the best way to serve this dish?

I love it warm over vanilla ice cream, pancakes, waffles, oatmeal, or yogurt. It’s also great just by itself.

Can I cook it on high to save time?

Yes, I can cook it on high for about 1–1.5 hours, but I keep an eye on it since slow cookers can vary.

Will this recipe work with plantains?

Absolutely. I slice ripe plantains and follow the same process—they’re firmer and slightly less sweet but still delicious.

Can I make this recipe vegan?

Yes! I use vegan butter or coconut oil in place of regular butter to make it completely plant-based.

Conclusion

Once I discovered how easy and delicious slow-cooked bananas could be, I never looked back. With just four pantry ingredients and a few hours on low heat, I get a comforting, caramelized treat that’s as versatile as it is addictive. Try it once, and it’ll become a regular in your kitchen like it has in mine.