Rice Cooker Banana Banana Bread
INGREDIENTS:
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* Dash of five-spice, dash of cinnamon
* 1/2 cup butter
* 3/4 cup brown sugar
* 2 eggs, beaten
* 2 1/3 cups mashed overripe bananas
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
For Rice Cooker:
Pour batter into rice bowl. Run for two cycles, then flip over and run for one more. Make sure to do a chopstick test BEFORE flipping. If center is still liquid, flipping will not be a success. We will never speak of this again.
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* Dash of five-spice, dash of cinnamon
* 1/2 cup butter
* 3/4 cup brown sugar
* 2 eggs, beaten
* 2 1/3 cups mashed overripe bananas
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
For Rice Cooker:
Pour batter into rice bowl. Run for two cycles, then flip over and run for one more. Make sure to do a chopstick test BEFORE flipping. If center is still liquid, flipping will not be a success. We will never speak of this again.