Slow-Cooker Banana Bread

By gbvampy1

Ingredients

• 1 1/2 cups mashed very ripe bananas (about 4 bananas)
• 3/4 cup sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 3 eggs
• 2 2/3 cups Original Bisquick™ mix

Preparation

Step 1

Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
2. In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
3. 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.