Best 4 Slow Cooker Bourbon Banana Bread Recipes

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 BANANA BREAD

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.

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.

SLOW COOKER BANANA BREAD

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.