People have the best intentions when they buy bananas at the store. Bananas are low in calories, naturally fat-free and full of vitamins and minerals so they should make a great snack. Once they get home, they sit, lonely, on the counter waiting for someone to include them in the week's meal plan. Inevitably, they start to ripen and become browned beyond desire.
In comes this slow cooker banana bread recipe: the perfect way to turn undesirable bananas into something the whole family will enjoy. It's ready after four hours on low in the slow cooker and doesn't heat up the kitchen while cooking. You can add walnuts to the banana bread for a little extra crunch, but substitute pecans, almonds or go nut-free if you wish.
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Cooktop Cove
Slow Cooker Banana Bread
6
20 minutes
4 hours
4 hours 20 minutes
2 large eggs
1/2 cup butter, melted
3/4 cup sugar
1/4 cup dark brown sugar
1/2 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium bananas, mashed
1/2 cup chopped walnuts (optional)
Coat the bowl of a 4-quart slow cooker with cooking spray.
In a large bowl, combine the eggs, butter, both sugars and vanilla until they are well-combined.
Add the flour, baking powder, baking soda and salt, and mix well, until the batter is smooth.
Fold in the mashed bananas and chopped walnuts. Stir until they are just combined.
Pour the mixture into the slow cooker and cover the top with a few paper towels. Place the lid on top of the towels and close tightly.
Cook on high for 4 hours until a toothpick inserted in the center comes out clean.
Once the slow cooker has cooled to the touch, run a butter knife around the edges to loosen the bread. Turn the bowl upside down on a platter to remove the bread.
Allow the bread to cool completely before slicing.
