Banana Nut Bread
I made this last night. It was done around eleven o'clock, and it was gone within twelve hours, during most of which my hubby and I were asleep. (Hence, the lack of picture-age.) It's moist and dense and so yummy... I couldn't believe it came out of a slow cooker. I plan to try it again today, subbing a can of pumpkin for the banana and adding spices. Without further ado, the recipe! My changes and comments are in italics.
Ingredients:
1/3 cup butter or margarine
2/3 cup granulated sugar
2 eggs, well beaten
2 Tbs dark corn syrup I didn't have it, so I used light corn syrup.
3 ripe bananas, well mashed
1 3/4 cup all purpose flour, sifted
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, shelled and chopped I have a weird thing about nuts in breads, so I left these out.
Directions:
Grease and flour the inside of the stoneware or the Crock-Pot(R) Bread 'N Cake Bake Pan (available through Rival(R)). I don't have a Bread 'N Cake Bake Pan, so I baked it right in the stoneware. 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. I baked it for about 2 and a half hours, and the edges got a little overdone. In hindsight, I probably shouldn't've opened it so many times, and 2 hours might have been long enough, even though the center didn't seem quite firm enough yet. When the bread is done, remove the Bread 'N Cake Pan from the stoneware. Let cool, and turn bread onto a serving platter.
This recipe is from crockpot.com.
Ingredients:
1/3 cup butter or margarine
2/3 cup granulated sugar
2 eggs, well beaten
2 Tbs dark corn syrup I didn't have it, so I used light corn syrup.
3 ripe bananas, well mashed
1 3/4 cup all purpose flour, sifted
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, shelled and chopped I have a weird thing about nuts in breads, so I left these out.
Directions:
Grease and flour the inside of the stoneware or the Crock-Pot(R) Bread 'N Cake Bake Pan (available through Rival(R)). I don't have a Bread 'N Cake Bake Pan, so I baked it right in the stoneware. 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. I baked it for about 2 and a half hours, and the edges got a little overdone. In hindsight, I probably shouldn't've opened it so many times, and 2 hours might have been long enough, even though the center didn't seem quite firm enough yet. When the bread is done, remove the Bread 'N Cake Pan from the stoneware. Let cool, and turn bread onto a serving platter.
This recipe is from crockpot.com.