Slow Cooker Banana Bread with Cinnamon Butter
This no-fuss batter can be mixed in five minutes and baked, allowing the moist heat of the slow cooker to perfectly cook the banana bread while you do other things. A slather of cinnamon butter makes it sublime
Loading ...April 8th, 2012
Recipe by Paula Bowman
Servings
4Prep Time
5 minutesCook Time
3 hoursIngredients
- ⅓ cup unsalted butter, melted, plus more for preparing pan
- 3 overripe bananas, mashed
- ¾ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 3 tablespoons wheat germ, optional
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips or toasted chopped walnuts, optional
- 1 recipe cinnamon butter (link below)
Directions
Place a metal rack in the bottom of slow cooker for loaf pan to sit on. Butter and flour a 8- x 5-inch loaf pan or other pan of appropriate size to fit in slow cooker.
In a large bowl, combine melted butter and next four ingredients and stir well. In a separate bowl, combine flour and next three ingredients and stir until blended. Mix dry ingredients into wet and gently stir, just until flour disappears. Stir in chocolate chips or walnuts, if desired and pour batter into prepared loaf pan and smooth top.
Set pan in slow cooker, cover entire top of slow cooker with two layers of paper towel and secure with lid. This will catch any excess condensation in slow cooker and prevent the banana bread from getting too moist. Bake on low for 2½ to 3 hours or until a knife inserted into the centre of the bread comes out dry. Remove pan from slow cooker and place on a cooling rack until cool enough to remove from pan. Slice and serve with Cinnamon Butter.
Nutrients Per Serving
(Excluding Cinnamon Butter) 450 calories, 16 g fat, 7 g protein, 4 g fibre, 73 g carbohydrates, 420 g sodium. Good source of folate and magnesium. Excellent source of vitamin B12.
