Slow Cooker Bourbon Banana Bread Recipes

CROCKPOT BANANA BREAD RECIPE

Steps:

• Combine butter, eggs and sugar until well combined
• Add in baking powder, baking soda and salt. mix well
• Alternate between mashed bananas and flour until all ingredients are well combined
• Grease baking pan/bread pan
• Pour bread mix into baking pan and place in crock pot
• Cover the top of the crock pot with a few paper towels
• Cook on low for 4 hours
• Carefully remove bread pan from crock pot and enjoy.

CROCK POT BANANA BREAD

Steps:

• Put your butter and sugar in a large bowl and beat until well combined and fluffy
• Add in your eggs and beat until they are mix in well
• Grab a different bowl and mix together your flour, salt, baking powder and baking soda
• Alternate back and forth between adding a little of your flour mixture and a little of your banana to your sugar mixture while stirring until all is combined well
• Sprinkle your chopped walnuts on top and stir into your batter
• Pour your batter into a greased standard loaf pan that will fit in your 6-quart slow cooker (I used my Crock Pot 6-quart Cook and Carry). The pan will likely sit on the edges of the slow cooker and not go completely down and that is completely okay.
• Put your bread pan in your slow cooker. If it will fit all the way down, place it on a rack so it does not sit directly on the bottom. If you do not have a rack (and your pan fits all the way down), you can pour about 1/2 cup of water in the crock around the outside of the pan.
• Place several paper towels over the top on your pan to catch excess water from the lid. Be careful not to get the paper towel into your batter.
• Cover and cook on high setting for 2-3 hours, until it can pass the toothpick test

SLOW-COOKER BANANA BREAD

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.

SLOW-COOKER BOURBON BANANA BREAD

Steps:

• Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
• In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
• 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.
• Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
• In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.

BOURBON BANANA BREAD

Steps:

• In a large bowl, cream together the butter and sugar until smooth and creamy.
• Add in the flour, salt, baking soda, and baking powder. Mix until combined.
• Add in the eggs, bananas, and bourbon.
• Pour batter into greased/prepared loaf pan (or 3 mini loaf pans).
• Place in preheated oven (350 degrees) and bake for about 35 minutes if mini loaves, 55-60 minutes if a large loaf pan, 25 minutes if making muffins.
• Once baked, remove and allow to cool slightly before removing from pan and serving! Enjoy!

SLOW COOKER BOURBON BANANA BREAD

Steps:

• Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
• In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
• 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.
• Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
• In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.