We don't always think of our crockpots as the best place to do baking, but when it comes to banana bread, your favorite crockpot is in fact the perfect place to create a delicious and perfectly moist, round loaf of made from scratch bread.
2cupsmashed ripe bananasabout 3 large or 4-5 small
Instructions
Use a 4.5 quart crockpot. Switch crockpot to high and remove interior stoneware crock, spray the interior of the stoneware with Pam, or grease with shortening, and set aside. (This is an important step - we are preheating the "oven" by switching the crockpot to high while we mix up the dough.)
In a small bowl, combine flour, soda, salt and walnuts.
In a KitchenAid mixer, or large bowl, beat softened butter and sugar until fluffy. Add eggs, vanilla extract and mashed bananas and mix again. Add dry ingredients and stir just until blended - don't over mix.
Pour batter into stoneware crock and place in warmed crockpot liner. Cover and bake on high for 3 hours. Check at about 2 and a half hours. The bread is done when a toothpick inserted in the center comes out clean.
Switch crockpot to off and remove stoneware. Gently loosen the edges with a knife and invert onto a cooling rack.
Serving and Storage
Cut into wedges and enjoy warm or cold. Delicious with fresh fruit and your morning coffee. This stays fresh for 3-4 days and stores best if refrigerated after the first day.
Notes
Removing the cooked banana bread from the stone Crockpot liner isn't hard, but you'll want to handle it carefully. After baking, lift the slow cooker liner out of the Crockpot, and run a knife around the edges of the bread to loosen it a little. Next, place a cooling rack on top of the liner and carefully flip it over - using oven gloves (not pot holders) to protect your hands. Pot holders can slip. The key is to use one gloved hand to brace the top of the Crockpot as you flip it over. Scroll up to the recipe post to see the video with step-by-step visuals. Serve with Easy Homemade Honey Butter for an incredible treat!