Crock Pot RumChata Banana Bread

Crock Pot RumChata Banana Bread 1_small
Do you know RumChata? If not, say helllllooo.


I love me some RumChata. It’s a creamy liqueur made with Caribbean rum, cream, cinnamon, vanilla and sugar. I can pour it in coffee, hot chocolate, cider… heck, I can even pour it over French Toast! It’s so good.

I thought it might be good in banana bread too and I was RIGHT! I wouldn’t normally make banana bread in the Crock Pot, but I love the little round circle loaf it makes when I do. When you drizzle the glaze over and slice into wedges it makes for a prettier presentation than regular loaf banana bread. Plus, it’s a perfect way to make banana bread in the summer!

If you’re not a RumChata fan, you can absolutely sub milk, creamer or even maple syrup. And if you are, but you’re not sure about feeding it to your kids — don’t worry, the alcohol cooks out of the bread. And I use maple syrup in place of the RumChata in the glaze when I know kiddos are digging in!

Don’t skimp on greasing the crock! This recipe is written for a standard 4-quart round Crock Pot. If yours is different, it won’t turn out the perfect-sized round loaf.

Crock Pot RumChata Banana Bread

Crock Pot RumChata Banana Bread


2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

4 small ripe bananas, mashed

2 tablespoons plus 2 teaspoons RumChata liqueur

1 teaspoon vanilla


2 tablespoons butter, melted

1 cup powdered sugar

1 tablespoon RumChata

1 teaspoon hot water


Turn 4 quart Crock Pot on high. Grease and flour manufacturer's insert very thoroughly to avoid sticking.

In a medium bowl, mix flour, baking soda and salt.

In another bowl, cream butter with sugar. Add eggs, one at a time. Add RumChata and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined.

Place insert into crockpot. Carefully add batter. Place a paper towel over the top and place lid on top of paper towel. (This will soak up some of the moisture from the lid so it doesn't all fall on the bread.) Put lid on crockpot and bake on HIGH for 2 to 3 hours (even my own crock pots vary here) or until toothpick inserted in center of loaf comes out clean and center does not jiggle. Do not check before 2 hours; it allows too much heat to escape.

When bread is done, remove insert and set on wire rack. Let cool 15 minutes. Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.

In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread.

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  1. I understand it won’t turn out in a perfect circle, but do you think I can make this in a 6 quart crockpot? Or do I have to increase the recipe by 50% to fill the 6 qt pot?

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