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

This slow cooker banana dessert is my secret weapon when I need something warm, cozy, and deeply satisfying with minimal effort. With just raw banana slices and four everyday ingredients, I can create a caramelized, rich, pudding-like treat that fills the kitchen with the most irresistible aroma.

Why You’ll Love This Recipe

I love this because it’s simple, budget-friendly, and absolutely delicious. I don’t need any fancy tools or techniques—just a slow cooker and a few pantry staples. The bananas melt into a sweet, soft base while the other ingredients create a rich, velvety sauce. It tastes like banana bread pudding meets caramel sauce. I can enjoy it on its own or over ice cream, pancakes, or even yogurt.

Ingredients

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

ripe bananas
brown sugar
unsalted butter
vanilla extract
ground cinnamon

Directions

1. I peel and slice the bananas into thick rounds and place them in the bottom of my slow cooker.

2. In a small saucepan or microwave-safe bowl, I melt the butter, then stir in brown sugar, vanilla extract, and cinnamon until everything is combined into a smooth sauce.

3. I pour the mixture over the banana slices, making sure they’re well coated.

4. I cover the slow cooker and cook on low for 2 to 3 hours, or until the bananas are soft, caramelized, and swimming in a thick syrupy sauce.

5. I gently stir before serving to blend all that caramel goodness, then serve warm.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cooking Time: 2–3 hours
Total Time: About 3 hours
Calories: Approximately 280 kcal per serving

Variations

Sometimes I add a splash of rum or bourbon to the sauce for a banana foster-style twist. If I want more texture, I toss in chopped pecans or walnuts during the last 30 minutes of cooking. A pinch of salt or a swirl of maple syrup also takes it to another level. And when I’m craving extra indulgence, I top it with a scoop of vanilla ice cream.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spoon some into a microwave-safe bowl and heat in 20-second bursts until warm. I’ve also reheated it gently on the stove over low heat, adding a splash of milk to loosen the sauce if needed.

FAQs

Can I use bananas that are too ripe?

Yes, I’ve used overripe bananas and they still turn out delicious, though they’ll break down more and create a smoother, pudding-like texture.

Can I cook this on high to speed things up?

I can, but I’ve found that low and slow gives the best results. If I must use high, I reduce the cooking time to about 1 to 1.5 hours and watch closely.

What kind of slow cooker should I use?

Any standard 4 to 6-quart slow cooker works well. I just make sure to grease the bottom lightly to prevent sticking.

Is this dessert or breakfast?

It can be both. I’ve spooned it over pancakes or oatmeal for breakfast, and I’ve served it with whipped cream or ice cream for dessert. It’s incredibly versatile.

Can I freeze it?

I usually don’t because the texture changes when frozen. But if I do freeze it, I store it in a freezer-safe container and reheat it gently, understanding it may be softer.

Conclusion

This slow cooker banana treat is cozy, sweet, and irresistibly good. I love how it comes together with such little effort and always tastes like comfort in a bowl. Whether I’m craving dessert or want to top something simple with something special, this is a recipe I keep coming back to.