Rice Cooker Banana Bread Recipe 385

Steps:

• Preheat the oven to 350°F.
• In a large bowl, beat the butter and sugar until creamy.
• Beat in eggs, one at a time.
• Stir in buttermilk and lemon extract and mix well.
• Combine rice flour, baking powder, baking soda and salt and add to the butter mixture.
• Stir in bananas and coconut and mix well.
• Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches).
• Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
• Cool in pans 2 minutes, then turn out and cool completely.

Steps:

• Put bananas, butter and sugar in a mixer and mix until smooth. Add in eggs and vanilla and mix. Sift together dry ingredients then slowly mix with wet mixture. Grease the inside of a rice cooker with butter, add batter and start. Cooking time depends on brand of rice cooker but it should bake around 90 minutes. For some rice cookers will be about two cycles. When banana bread has completed cooking, let cool in rice cooker and then turn out onto a plate and serve.

Steps:

• Combine dry ingredients (except powdered sugar) and mix well.
• Add the wet materials from recipe on top of the dry mixture and mix until lumpy smooth.
• Add nuts to mixture if desired and stir to distribute through batter.
• Lightly oil or spray inside of cooker bowl with oil.
• Pour batter into cooker bowl.
• Set cooker for slow (if yours allow this) and press start.
• Cooker will normally shut off after a few minutes, just wait about 5 minutes an restart it.
• Cook for about 90 minutes or 2 normal rice cycles ( your time may vary).
• Check bread after 60 minutes for status.
• Bread is finished when tooth pick comes out clean from center and mid center of bread.
• Take pan out of cooker and let cool for 20 minutes.
• Put plate over top of cooker bowl and invert quickly to transfer cake to plate.
• Dust top of bread with powdered sugar when cooled to finish the bread.
• Serve slightly warm or cold.

Steps:

• Place a piece of parchment paper into a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.