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Crock Pot Banana Nut Bread
Using a Crock Pot to make this banana nut bread recipe makes it completely foolproof!
Servings: 12 people
- 2 cups flour
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup chopped 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).
Serving: 1slice | Calories: 304kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 364mg | Potassium: 263mg | Fiber: 3g | Sugar: 24g | Vitamin A: 314IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg