Slow Cooker Bourbon Banana Bread

Slow Cooker Bourbon Banana Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Bread

  • 2⅔

    2⅔

  • cups original all-purpose baking mix

  • cups mashed very ripe bananas

  • ¾

    ¾

  • cup granulated sugar

  • cup butter, melted

  • 2

    2

  • tablespoons bourbon

  • 1

    1

  • teaspoon vanilla

  • 3

    3

  • eggs

  • 1

    1

  • teaspoon ground cinnamon

  • ¾

    ¾

  • cup semisweet chocolate chips

  • ¾

    ¾

  • cup chopped toasted pecans

  • Glaze

  • 2

    2

  • tablespoons butter, melted

  • 1

    1

  • cup powdered sugar

  • 1

    1

  • tablespoon bourbon

  • 1

    1

  • teaspoon hot water

Directions

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 baking mix. 2 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 baking mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker. 3 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. 4 Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour. 5 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.


Nutrition

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