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SLOW COOKER BANANA BREAD FROM BETTY CROCKER

Slow-Cooker Banana Bread
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

  • 1 Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
  • 2 In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
  • 3 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.
   

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