Slow-Cooker Banana Bread

Prep 15 min
Total 3 hr 30 min
Servings 12

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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

Steps

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.

If you like your banana bread with nuts, try serving it with this Honey-Walnut Cream Cheese Spread. Just mix together 2 tablespoons honey, 1/2 cup chopped toasted walnuts and 3 oz softened cream cheese.
To avoid burning the edges of your banana bread, try using a slow cooker with a white or light-coloured ceramic insert.