Slow Cooker Bourbon Banana Bread
By Bearbuddy45
Ingredients
- 2 2/3 cups Original Bisquick® mix
- 1 1/2 cups mashed very ripe bananas
- 3/4 cup granulated sugar
- 1/3 cup butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- 3 eggs
- 1 teaspoon ground cinnamon
- 3/4 cup semisweet chocolate chips
- 3/4 cup chopped toasted pecans
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1 tablespoon bourbon
- 1 teaspoon hot water
Details
Servings 1
Cooking time 220mins
Adapted from bettycrocker.com
Preparation
Step 1
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.
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