April 8th, 2012
Recipe by Paula Bowman
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.
(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.