Banana Bread

By mahto

Ingredients

• 1/2 cup, plus 2 tablespoons all-purpose flour
• 1/4 teaspoon baking soda
• Pinch of salt
• 3 tablespoons vegetable oil
• 1/4 cup light or dark brown sugar
• 1 large egg yolk
• 1/2 cup mashed banana
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1/4 cup walnuts, chopped

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

1. Place a cookie cutter, Mason jar ring, or a ring made from
aluminum foil inside the slow cooker. Butter a
5-inch mini loaf pan and set aside.

2. Whisk together the flour, baking soda, and salt in a small
bowl. Add oil, brown sugar, egg yolk, banana, milk, and
vanilla, stirring just until flour mixture is incorporated. Fold
in nuts.

3. Scrape batter into prepared loaf pan. Transfer loaf pan to sit on top of ring in slow cooker.

4. Place paper towels, still attached together, folded as
necessary, over the top of the slow cooker. Cover and
cook on High for 2 hours. When a toothpick inserted in the
middle of the loaf comes out clean, the bread is cooked. If
it does not emerge clean, continue cooking an additional 30
minutes.

5. Carefully remove the loaf pan from the slow cooker. Run a knife around the inside of the loaf pan and turn the loaf out onto a rack to cool. Serve warm or at room temperature.