I’m not a big baker – mostly because I tend to eat way too much when something comes hot out of the oven. But every once in a while, I’m inspired to give something a shot. With several overripe bananas that needed to be eaten, I immediately thought of banana bread. If only I could enjoy this fresh and warm first thing in the morning…wait a minute! I’ll “bake” it in the slow cooker! So, if you want to wake up to warm, freshly “baked” banana bread without having to turn on your oven, then you’ve GOT to try this recipe! I set the slow cooker just before going to bed and woke up to a delicious breakfast. Yum yum!
Slow Cooker Banana-Pecan Bread
- 1/3 cup olive oil
- 1/3 cup maple syrup
- 2 eggs
- 2 large overripe bananas, mashed (about 2 cups)
- 1/4 cup unsweetened vanilla almond milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup chopped pecans
- Add oil and maple syrup to a large bowl. Beat with a whisk until combined. Add eggs and beat well.
- Whisk in bananas and almond milk.
- Stir in baking soda, vanilla extract, salt, cinnamon, nutmeg, and ginger.
- Add flour and mix until just combined.
- Fold pecans into batter.
- Divide batter between 2 small (greased) loaf pans.
- Add loaf pans to slow cooker. Set to high for 4 hours.
My rectangular loaf pans did not fit perfectly into my slow cooker. To troubleshoot, I folded a piece of foil paper and propped up the second pan (about a centimeter or 2 above the first pan). With that being said, the second loaf was actually more moist than the first. So, I would recommend propping up both pans with foil paper, with one slightly higher than the other.
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