Making banana bread has never been this yummy and easy. And you can give it even more texture by adding some pecans and chocolate chips too! Just imagine the sweet, moist bread speckled with bits of nuts and chocolate.
Preparation:
30mins
Cooking:
Total:
2hrs30mins
Serves:
12
Ingredients
2cupsall-purpose flour
2tspbaking soda
2tspsalt
¼cup pecan nuts
1cupbrown sugar
½cupunsalted buttersoftened
2medium-sized eggs
2tbspmilk
1tspvanilla extract
4small bananasoverripe, mashed
Instructions
Grease and flour the insert of the slow cooker.
Sift the flour, baking soda, and salt into a large mixing bowl.
Add pecan nuts to the dry ingredients, mix and set aside.
In a separate bowl, mix the brown sugar and softened butter. Then stir in the eggs.
Add milk and vanilla extract into the mixture and mix well. Stir in the mashed bananas.
Add the dry ingredients into the wet ingredients and mix until the dry ingredients are full incorporated into the batter.
Transfer batter into the slow cooker and place the lid.
Cook on high setting for 2 to 3 hours. Check the bread after 2 hours by insert the toothpick in the center of the bread. If the toothpick comes out clean, the bread is done.
Let the bread cool on rack before slicing. Then serve with strawberry jam and enjoy!
Recipe Notes
When making banana bread, always use overripe bananas. Riper bananas give it a sweeter taste. So, the riper bananas, the better.All slow cookers cook differently, so make sure to always use the toothpick test. If the batter is still on the toothpick, the bread needs another 30 minutes to 1 hour in the cooker.