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Slow Cooker Bourbon Banana Bread

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Ingredients

  • Bread
  • 2 2/3 2 2/3
  • cups original all-purpose baking mix
  • 1 1/2 1 1/2
  • cups mashed very ripe bananas
  • 3/4 3/4
  • cup granulated sugar
  • 1/3 1/3
  • cup butter, melted
  • 2 2
  • tablespoons bourbon
  • 1 1
  • teaspoon vanilla
  • 3 3
  • eggs
  • 1 1
  • teaspoon ground cinnamon
  • 3/4 3/4
  • cup semisweet chocolate chips
  • 3/4 3/4
  • cup chopped toasted pecans
  • Glaze
  • 2 2
  • tablespoons butter, melted
  • 1 1
  • cup powdered sugar
  • 1 1
  • tablespoon bourbon
  • 1 1
  • teaspoon hot water

Details

Preparation

Step 1


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.

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