Slow Cooker Caramelized Banana Bread Shake

Name: Slow Cooker Caramelized Banana Bread Shake
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (240 ml) heavy cream (36% fat); ½ cup (120 ml) whole milk; 2 oz (55 g) banana bread, store-bought or homemade, cut into ½-inch (1 cm) cubes and toasted until golden; 2 tablespoons (28 g) unsalted butter, cut into small pieces; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (1.3 ml) ground cinnamon; pinch freshly grated nutmeg; ¼ cup (60 ml) caramel sauce (store-bought or homemade); 2 medium (220 g) ripe bananas, peeled, sliced, and chilled; ½ cup (115 g) plain Greek yogurt (2% or full-fat); 1 tablespoon (21 g) honey; 1 cup (180 g) ice cubes (optional); to taste whipped cream (optional); to taste additional caramel sauce for drizzling (optional)

From the MyKitchenBank Kitchen

A warm, decadent milkshake inspired by banana bread, where slow-cooker-infused cream and caramel combine with fresh bananas and toasted bread crumbs. The gentle heat caramelizes the banana sugars while the bread soaks into the cream, creating a luxurious, creamy shake with deep caramel and brown butter notes. Served warm or chilled, it's dessert in a glass.

Prep: 15 min
Cook: —
Wait: 1 hr 30 min
Total: 1 hr 45 min
Makes: 4 shakes (about 10 oz / 300 ml each)

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Ingredients

4 servings

For the slow cooker infusion
1 cup (240 ml) heavy cream (36% fat)
½ cup (120 ml) whole milk
2 oz (55 g) banana bread, store-bought or homemade, cut into ½-inch (1 cm) cubes and toasted until golden
2 tablespoons (28 g) unsalted butter, cut into small pieces
½ teaspoon (2.5 ml) vanilla extract
¼ teaspoon (1.3 ml) ground cinnamon
pinch freshly grated nutmeg
For blending
¼ cup (60 ml) caramel sauce (store-bought or homemade)
2 medium (220 g) ripe bananas, peeled, sliced, and chilled
½ cup (115 g) plain Greek yogurt (2% or full-fat)
1 tablespoon (21 g) honey
1 cup (180 g) ice cubes (optional)
For serving
to taste whipped cream (optional)
to taste additional caramel sauce for drizzling (optional)

Equipment (6)

1.5-quart (1.5 L) slow cooker
Fine-mesh strainer
Blender
Measuring cups and spoons
Sharp knife
Small bowl

Steps

Before you start

Peel and slice bananas 1 hour before starting (toss with a squeeze of lemon juice to prevent browning)
Cube the banana bread and toast it in a 325°F (160°C) oven for 8–10 minutes until golden and crispy
Have ice cubes ready if you plan to serve the shake chilled

1
Start slow cooker infusion
- Pour the heavy cream and whole milk into a 1.5-quart (1.5 L) slow cooker.
- Add the toasted banana bread cubes, butter pieces, vanilla extract, cinnamon, and nutmeg.
- Stir gently to combine.
- Cover and set to LOW heat for 1.5 hours.
- This allows the bread to soften and infuse the cream with banana bread flavor while the butter caramelizes slightly.
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Ready when: Cream is steaming and smells richly of banana bread and butter; bread cubes are mostly dissolved or very soft
Tip: Do not let the cream boil or scald—low heat is essential to prevent a cooked dairy taste.
2
Strain infused cream
- Remove the slow cooker from heat and let sit for 5 minutes to cool slightly.
- Pour the cream mixture through a fine-mesh strainer into a bowl, pressing gently on the softened bread to extract all the flavorful liquid.
- You should have about 1 to 1.25 cups (240–300 ml) of infused cream.
- Discard the solids or reserve a small amount of bread crumb mixture for garnish if desired.
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Ready when: Infused cream is smooth and pourable; bread has softened into the liquid
Tip: Gently press the bread to release all flavor, but avoid pushing hard enough to force sediment through the strainer.
3
Blend shake components
- Pour the strained infused cream into a blender.
- Add the caramel sauce, chilled sliced bananas, Greek yogurt, and honey.
- Add ice cubes if you prefer a cold shake; omit them if you want a warm or room-temperature version.
- Blend on medium-high speed for 45–60 seconds until smooth and creamy.
- The shake should be thick enough to coat a spoon lightly but pourable.
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Ready when: Shake is smooth, uniform in color, and no lumps of banana or bread remain
Tip: If the shake is too thick, add a splash of milk (about 2 tablespoons / 30 ml). If too thin, add another ripe banana or more Greek yogurt.
4
Divide and serve
- Pour the shake evenly into four chilled or room-temperature glasses (about 10 oz / 300 ml each).
- If desired, top each with a dollop of whipped cream and a light drizzle of caramel sauce.
- Serve immediately with a spoon or wide straw.
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Ready when: Shake is poured and garnished
Tip: Chill your glasses beforehand by running them under cold water and placing them in the freezer for 5 minutes if you prefer a colder shake.

Good to know

Tips

For a warm shake experience, skip the ice cubes and serve the blended shake immediately while the infused cream is still warm.
Toast the banana bread cubes in a dry pan over medium heat (2–3 minutes, stirring often) if you don't have an oven handy.
Use very ripe (speckled yellow or light brown) bananas for maximum natural sweetness and creaminess.
Make your own caramel sauce by cooking sugar and butter, or buy quality store-bought sauce for convenience.

Make ahead

Prepare the infused cream up to 2 days ahead: strain it after the slow cooker step, cover, and refrigerate. On serving day, reheat the infused cream gently in a microwave (2–3 minutes, stirring halfway) or on a stovetop over medium-low heat until warm, then proceed with blending. Alternatively, use chilled infused cream for a cold shake.

Storage & reheating

Shake is best served immediately. Leftovers can be stored in the refrigerator for up to 4 hours in an airtight container, though the texture will thicken slightly and separation may occur. Stir well before serving. Do not freeze the finished shake. The infused cream alone keeps refrigerated for up to 2 days.

Substitutions

plain Greek yogurt (2% or full-fat) → sour cream or vanilla ice cream. Use the same amount (½ cup / 115 g). Sour cream adds tanginess; ice cream creates a richer, colder shake. If using ice cream, reduce added ice cubes by half.
caramel sauce (store-bought or homemade) → dulce de leche or salted caramel. Use the same amount (¼ cup / 60 ml). Dulce de leche adds a deeper, toffee-like sweetness; salted caramel adds a savory contrast.
banana bread, store-bought or homemade → cinnamon-raisin bread or spiced gingerbread. Adjust the amount to 2 oz (55 g) and toast the same way. Cinnamon-raisin bread is milder; gingerbread adds spice.
honey → maple syrup or brown sugar (1 tablespoon / 12 g packed). Honey adds floral sweetness; maple syrup adds earthiness; brown sugar adds molasses depth.