I was inspired by an entry on Slow Cooker Sunday last week to have a go at making Banana Bread in the Slow Cooker. As a family we don’t tend to eat a lot of pudding and I don’t often bake, unless it’s a rainy day and struggling to find something to entertain my daughter.
Aly from plus2point4 is always doing fantastic puds in her slow cooker and I’ve been meaning to have a go for a while. I was stunned, it worked brilliantly. You may be wondering what the advantages to doing it in the slow cooker are as it takes longer. I found it was much more moist than when I have made the same recipe in the over, plus, we could go out and do something else while it was cooking. I wouldn’t leave a cooker unattended but I don’t worry when it’s the slow cooker.
I believe the recipe is originally American so the measurements are in volume rather than weight. However, I do think any Banana Bread Recipe would work.
- 435 ml plain flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 82 ml butter or margarine
- 165 ml sugar
- 2 eggs, beaten
- 3 ripe bananas, mashed
- Grease and flour the slow cooker.
- Sift the flour, baking powder, salt and baking soda into bowl.
- Cream the butter and sugar in a separate bowl, and then mix in the eggs and banana.
- Gradually fold in the dry ingredients. Don’t over mix.
- Pour into the slow cooker. Cover and cook on high for 1.5-2 hours. Mine took closer to 2. To check if it’s ready insert a tooth pick and if it comes out clean then it should be ready.
- Let cool then invert onto a plate and ice if you want.
Now it’s your turn to inspire!
Don’t forget a more extensive list of recipes featured over the weeks can be found on Pinterest – Slow Cooker Sunday.