Moist and Flavorful Rice Cooker Banana Bread
There’s something truly magical about the aroma of banana bread filling your kitchen and when you make it in a rice cooker, that magic comes with even less effort! This rice cooker banana bread is one of my favorite go-to recipes when I want something cozy, kid-approved, and practically foolproof. It’s incredibly moist, naturally sweet, and perfect for using up those browning bananas on the counter.
What I love most is how accessible this method is no oven required! The rice cooker creates the perfect steamy environment, so you get a tender crumb without ever turning on the stove. It’s ideal for busy mornings or lazy weekend baking with your little helpers.
Why You’ll Love This Bread
This banana bread is as easy as it is comforting. No need for fancy techniques or oven monitoring your rice cooker handles it beautifully. It’s moist, delicious, and kid-friendly, and you can customize it with chocolate chips or nuts. Perfect for breakfast, snack time, or a little midday treat!
Simple Ingredients
Let’s take a look at what you’ll need to bring this comforting banana bread together:
- Ripe Bananas – The star of the show! They add natural sweetness and moisture to the bread.
- Melted Butter – Gives the loaf a rich flavor and tender texture.
- Vanilla Extract – Adds warmth and depth to the flavor.
- Sugar – Enhances the banana’s natural sweetness. Feel free to adjust to taste.
- Egg – Helps bind the batter and gives structure to the loaf.
- Baking Soda – A key leavening agent to help the bread rise.
- Salt – Just a pinch enhances all the other flavors.
- All-Purpose Flour – The foundation of the batter, providing structure.
- Walnuts or Chocolate Chips (Optional) – Add-ins for extra flavor and texture.
Yield and Timing
- Servings: 8 slices
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup sugar (adjust to taste)
- 1 large egg, beaten
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Mash the Bananas: In a mixing bowl, mash the ripe bananas with a fork until completely smooth and creamy.
- Mix Wet Ingredients: Add the melted butter, vanilla extract, sugar, and beaten egg to the mashed bananas. Stir everything together until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until evenly mixed.
- Fold Everything Together: Gradually add the dry ingredients to the wet banana mixture, stirring gently just until combined. Be careful not to overmix, as this can make the bread dense. If using walnuts or chocolate chips, fold them into the batter at this stage.
- Pour into Rice Cooker: Lightly grease the inner pot of your rice cooker, then pour the batter into the pot, spreading it out evenly.
- Cook: Close the rice cooker lid and set it to the ‘white rice’ setting. Allow it to cook for 60 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and Slice: Once cooking is complete, carefully remove the bread from the rice cooker. Let it cool in the pot for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Top Tips
- Use very ripe bananas they should be spotty for the best flavor and sweetness.
- Grease your rice cooker pot well to prevent sticking or tearing the loaf.
- Let kids mash the bananas it’s a fun and safe task for little hands.
- Don’t overmix the batter once the flour goes in to keep the bread light and fluffy.
- Customize with your family’s favorites like mini chocolate chips, pecans, or even dried cranberries.
Recipe Variations
- Swap walnuts for pecans or almonds.
- Make it sweeter with maple syrup or honey in place of sugar.
- Add a sprinkle of cinnamon or nutmeg for a warm twist.
- Turn it into banana muffins using silicone cups in the rice cooker.
Recommended Equipment
- Rice cooker with a “white rice” setting
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Whisk
- Wire rack (for cooling)
Make Ahead Tips
- You can mash and freeze ripe bananas in a zip-top bag to have on hand anytime!
- Mix the dry ingredients in advance and store in an airtight container for quicker prep.
How to Store and Reheat
- Store: Keep in an airtight container at room temp for up to 3 days or refrigerate for up to 1 week.
- Reheat: Microwave individual slices for 10–15 seconds or warm in a toaster oven.
What To Serve With This Recipe
- A warm mug of coffee, tea, or milk
- Fresh fruit or a fruit smoothie
- Yogurt with honey and granola
- Scrambled eggs for a more filling breakfast combo
Rice Cooker Banana Bread
Equipment
- Rice cooker with a "white rice" setting
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Whisk
- Wire rack (for cooling)
Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup sugar adjust to taste
- 1 large egg beaten
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Mash the Bananas: In a mixing bowl, mash the ripe bananas with a fork until completely smooth and creamy.
- Mix Wet Ingredients: Add the melted butter, vanilla extract, sugar, and beaten egg to the mashed bananas. Stir everything together until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until evenly mixed.
- Fold Everything Together: Gradually add the dry ingredients to the wet banana mixture, stirring gently just until combined. Be careful not to overmix, as this can make the bread dense. If using walnuts or chocolate chips, fold them into the batter at this stage.
- Pour into Rice Cooker: Lightly grease the inner pot of your rice cooker, then pour the batter into the pot, spreading it out evenly.
- Cook: Close the rice cooker lid and set it to the ‘white rice’ setting. Allow it to cook for 60 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and Slice: Once cooking is complete, carefully remove the bread from the rice cooker. Let it cool in the pot for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be sure to use the full cook cycle and check doneness with a toothpick.
- If your rice cooker turns off early, just restart the cycle again.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
