Breakfast & Brunch
Slow-Cooker Banana Bread
Description
There’s no better way to use your overripe bananas than in this slow cooker banana bread. Using Bisquick™ mix as the base makes assembly quick and easy.
Ingredients:
- 1 1/2 cups mashed very ripe bananas (about 4 bananas)
- 3/4 cup sugar
- 1/3 cup butter, melted
- 1 teaspoon vanilla
- 3 eggs
- 2 2/3 cups Original Bisquick™ mix
Directions:
- Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
- In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
- Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto bread. Cook on High heat setting 1 hour. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on High heat setting 1 hour to 1 1/2 hours or until toothpick inserted in center comes out with moist crumbs. Transfer ceramic insert from cooker to cooling rack; uncover and let stand 15 minutes. Remove bread from ceramic insert to cooling rack. Peel off parchment paper. Cool completely, about 1 hour.
