Slow Cooker Banana Bread

Here is an incredibly delicious banana bread recipe that a friend of ours was kind enough to share.  If you prefer to do your baking in a dutch oven, this recipe can be adapted for that as well.**

1/2 cup butter or margarine
1 cup sugar
2 eggs
4 small very ripe bananas, mashed (about 2 cups)
3 tablespoons water or milk
2 cups flour
1 teaspoon baking soda
1/2 cup chopped nuts

Cream butter and sugar until fluffy

Beat in eggs one at a time

Add water or milk and bananas

Thoroughly mix in flour, baking soda and nuts

Pour into a greased and floured bread ‘n cake insert or use a loaf pan or other metal container small enough to fit the slow cooker, but large enough to allow the batter to expand as it bakes*

Put lid on slow cooker and bake for 2 to 3 hours or until done.  Be sure not to check on bread until it has cooked for at least 2 hours.

Test with a toothpick.  If it comes out wet it needs more cooking time.

*A loaf pan fits in a larger oblong slow cooker.  If you are using a loaf pan or other metal container, either place a small rack or crumpled aluminum foil at the bottom of the slow cooker and then place the container on top.  After adding the batter, top the container with several paper towels.  Make sure the slow cooker lid is loose and bake for regular amount of time.

**Dutch Oven Instructions:
If you don’t bring a slow cooker, the bread can be made in a dutch oven as well.  Prepare the ingredients as described above and pour into a well greased loaf pan.  Place  a trivet on the bottom of a 12 inch dutch oven and place the loaf pan on top of that to prevent burning.  Cook with 16 coals on the top and 8 on the bottom for about 45-50 minutes.   Rotate your lid and pot a quarter turn  in opposite directions every 10  – 15 minutes to prevent hot spots that will lead to burning.

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