Slow Cooker Banana Bread Recipes

Steps:

• Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
• In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
• 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.

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.

Steps:

• 1. Place a cookie cutter, Mason jar ring, or a ring made from aluminum foil inside the slow cooker. Butter a 5-inch mini loaf pan and set aside.
• 2. Whisk together the flour, baking soda, and salt in a small bowl. Add oil, brown sugar, egg yolk, banana, milk, and vanilla, stirring just until flour mixture is incorporated. Fold in nuts.
• 3. Scrape batter into prepared loaf pan. Transfer loaf pan to sit on top of ring in slow cooker.
• 4. Place paper towels, still attached together, folded as necessary, over the top of the slow cooker. Cover and cook on High for 2 hours. When a toothpick inserted in the middle of the loaf comes out clean, the bread is cooked. If it does not emerge clean, continue cooking an additional 30 minutes.
• 5. Carefully remove the loaf pan from the slow cooker. Run a knife around the inside of the loaf pan and turn the loaf out onto a rack to cool. Serve warm or at room temperature.

Steps:

• Grease and flour the inside of the stoneware or the Crock-Pot(R) Bread 'N Cake Bake Pan (available through Rival(R)).
• In a large bowl, cream the butter until fluffy, and slowly add the sugar, eggs, corn syrup and mashed bananas.
• Beat until smooth.
• In a small bowl, sift together the flour, baking powder, baking soda and salt.
• Slowly beat the flour mixture into the creamed mixture.
• Add the walnuts and mix thoroughly.
• Pour into the bake pan and place in the slow cooker.
• Cover; cook on High for 2 to 3 hours.
• When the bread is done, remove the Bread 'N Cake Pan from the stoneware.
• Let cool, and turn bread onto a serving platter.

Steps:

• Prepare your crockpot by buttering or using non stick cooking spray to coat the bottom half of the crockpot.
• In a bowl, stir together butter, sugar, and eggs, until well combined.
• Add baking powder, baking soda, salt, cinnamon, and nutmeg to butter and sugar mixture.
• Stir in flour. The mixture will be a little dry at this point.
• Combine dough with mashed bananas and almonds, stir until well combined.
• Pour mixture into crockpot. Cover top of crockpot with 2-3 paper towels, and place the lid overtop. This will keep the bread moist while cooking.
• Cook on low for 4 hours. The top will be slightly browned when done and toothpick inserted in the middle will come out warm.
• After 4 hours, take a butter knife and run it along the edges of the bread to loosen the loaf. Flip it upsidedown onto a platter and let it cool. Enjoy!