|Crock Pot Banana Nut Bread|
Is baking possible in a slow cooker? You betcha!
I’d been reluctant to ever try something like this in my crock pot, even though I thought it might produce a banana bread that didn’t dry out so fast as one baked in the oven.
|Slow Cooker makes this nice and tender|
I searched around Google for a guide to cooking times. Most said 2-3 hours, but mine certainly wasn’t done in that time! I think those times are quoted for using the actual insert of the slow cooker–not for your own deeper loaf pan.
Anyway, it came out quite good, but I would caution to pay attention to the size of the pan! Mine was a mite too small and the bread began to overflow the pan. Make sure the volume is around 2 quarts if you use THIS recipe!
- 2 cups flour
- ½ cup soft butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- ½ cup chopped nuts (pecans or walnuts)
- 3 cups mashed ripe bananas (about 3 large)
- Remove stoneware inset from slow cooker. Set slow cooker to HI. Grease or spray the inset to a slow cooker OR a metal or Pyrex loaf pan* (9 x 5 x 4-inch).
- In a small bowl, mix flour, baking soda, nuts and salt. Set aside.
- In a medium bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and the mashed bananas.
- Gradually add the dry ingredients, stirring just enough to incorporate. Do not overmix.
- Pour batter either into the prepared stoneware inset or the prepared pan. If using the loaf pan, either place a rack in the stoneware inset OR used crumpled foil to keep pan from touching the bottom of the crock and cover with a couple of paper towels. Place pan or stoneware inset into the crock pot sleeve. Cover and cook for about 2-3 hours (if cooking in the inset itself) or 3-4 hours if cooking in the loaf pan.
- *Any shape baker or pan can be used as long as it fits in the crock pot and has the approximate volume of a loaf pan (about 2 quarts).
|Bake in your slow cooker|
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