Banana bread

By duckieq

Ingredients

• 2 2 4 cups mashed very ripe bananas (about 4 bananas)
• 3/4 3/4 3/4 cup sugar
• 1/3 1/3 1/3 cup butter, melted
• 1 1 1 teaspoon vanilla
• 3 3 3 eggs
• 2 2/3 2 2/3 2/3 cups Original Bisquick™ mix
• 1 1/2 1 1/2 1/2
• 4 cups mashed very ripe bananas (about 4 bananas)
• 3/4 3/4 3/4
• cup cup sugar
• 1/3 1/3 1/3
• cup cup butter, melted
• 1 1 1
• teaspoon teaspoon vanilla
• 3 3 3
• eggs
• 2 2/3 2 2/3 2/3
• cups cups Original Bisquick™ mix
• Directions
• 1 1 4- to 4 1/2-quart 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
• 2 2 2 In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
• to 15 to 1 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.
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Preparation

Step 1

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.