Toss whole raw unpeeled bananas in the slow cooker and 3 other everyday items to get a sweet dish so delicious your friends will be begging for more!

This 4-ingredient slow cooker banana dessert is the kind of recipe I lean on when I’m hosting friends after work and don’t have the energy for a fussy cake. You literally toss whole raw unpeeled bananas into the slow cooker with three everyday pantry items, flip it on, and walk away. As the bananas steam in their skins, they turn jammy and caramel-sweet, almost like the inside of banana bread without any mixing bowls. It’s cozy enough for a chilly spring evening but still light and fruity, and it makes your kitchen smell like you’ve been baking all day—even though your slow cooker did all the work.

Serve the warm bananas and sauce spooned into small bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chopped nuts or granola adds a nice crunch if you have it on hand. This dessert is also great over plain yogurt for a not-too-sweet treat, or spooned on top of pound cake or waffles for an easy spring brunch. Coffee, black tea, or even a light dessert wine pairs really nicely with the caramelized banana flavors.

Servings: 4

4 firm ripe bananas, whole and unpeeled

Place the whole raw unpeeled bananas in a single layer on the bottom of a 4- to 6-quart slow cooker. They should still be in their peels and can be nestled close together.

Sprinkle the brown sugar evenly over and around the bananas so it covers as much of the exposed surface of the slow cooker bottom as possible.

Dot the brown sugar with the pieces of butter, spacing them out so they’ll melt and mix into the sugar as it cooks.

Drizzle the vanilla extract over the sugar and butter. It doesn’t need to be perfect—everything will combine into a sauce as it heats.

Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, or until the banana peels are very dark and the bananas inside feel very soft when gently pressed with tongs. The sugar and butter will have melted into a glossy caramel-like sauce around the bananas.

Turn off the slow cooker. Carefully use tongs to transfer the hot bananas to serving bowls, then use a small knife to slit each peel open lengthwise. Gently pull the peel back and spoon the soft, sweet banana and some of the caramel sauce into the bowl.

Serve warm, spooning extra sauce from the bottom of the slow cooker over each portion. Enjoy as is or with your favorite toppings.

For a cinnamon twist, add 1/2 teaspoon ground cinnamon with the brown sugar before cooking. If you like a little salt with your sweets, sprinkle a small pinch of flaky sea salt over the finished dessert to balance the caramel notes. To make it dairy-free, swap the butter for coconut oil or a vegan buttery spread; the flavor will lean slightly tropical, which is delicious with banana. You can also stir in a tablespoon of rum or bourbon with the vanilla for an adults-only version. If you’re cooking for kids, let them customize their bowls with simple toppings like mini chocolate chips, crushed cookies, or chopped nuts. Leftover bananas and sauce can be cooled, then stored in the fridge for up to 3 days—reheat gently and spoon over toast, oatmeal, or pancakes for an easy weekday breakfast treat.