Slow Cooker Maple Banana Bread

Maple Banana Bread

I have been using my slow cooker a lot this summer.  Today, I made some banana bread  in my slow cooker.  At first, the kids thought this wasn't a good idea,  but then they got a slice of the bread. A rich, moist, and flavorful quick bread drizzled with a tasty maple glaze. It was yummy according to my youngest, Tim.  The ingredients to make this delicious bread are all-purpose baking mix store bought or you can make your own.  Click here for recipe.  In addition to the baking mix, you will need very ripe bananas, sugar, butter, pure maple syrup, vanilla, eggs cinnamon, chocolate chips, walnuts, milk, and powdered sugar (for the glaze).  The ingredients, except for the powdered sugar and milk, are combined together and baked in the slow cooker for 1-2 hours. Be sure to keep an eye on your bread as it is cooking.  You do not want it to get overdone. The bread is then cooled and  drizzled with a maple glaze. MM - a wonderful tasting bread straight from your slow cooker.

Slow Cooker Maple Banana Bread
Adapted from Pillsbury

Ingredients:
Bread

2 2/3 cups original all-purpose baking mix
1 1/2 cups mashed very ripe bananas
3/4 cup granulated sugar
1/3 cup butter, melted
2 tablespoons  pure maple syrup
1 teaspoon vanilla
3 eggs, slightly beaten
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts

Glaze

2 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon pure maple syrup
1-3 teaspoons milk


Directions:

1. Grease bottom only of 3 1/2-4- quart round slow cooker with cooking spray.  Sprinkle lightly with 2 teaspoons of the baking mix.

2. In a large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons maple syrup, the vanilla and eggs until well blended.  Stir in remaining baking mix, the cinnamon, chocolate chips and 1/2 cup of the walnuts until well blended.  Pour into slow cooker.

Bananas, Sugar, Butter, Maple Syrup, Eggs, Vanilla

Mixed Together

Remaining Ingredients  Added To Banana Mixture

Bread Batter

Poured into Slow Cooker

3. Cover; cook on high heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean.  Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack.  Let cool 15 minutes.
4. Loosen edge of bread with thin metal spatula.  Remove bread from slow cooker to cooling rack.  Cool 1 hour.
5. In small bowl, mix glaze ingredients until smooth and consistency of thick syrup.  If you need to thin, add  more milk a teaspoon at a time.  Drizzle over top of bread.  Sprinkle evenly with remaining 1/4 cup of walnuts.

Makes 1 loaf

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