Wednesday, March 23, 2011

Slow Cooker Banana Bread

Yea, you read right. Slow Cooker Banana Bread.

It was 92 degrees at my house yesterday and I wanted to make banana bread. But who wants to turn the oven on when it's 92 degrees out?! Not this girl.

So I got to thinking. Then it came to me, if you can make cakes in a crock pot (no really, you can, google it or even food network search it) why couldn't you make banana bread the same way.

So I searched for slow cooker banana bread. I found this wonderful little blog called A Year of Slow Cooking. Oh my goodness. Please, click it and come back. I'll wait, really, I will.

Did you click it yet???

Ok, welcome back. :)

Who knew how versatile a slow cooker could be?!

So, back to my banana bread. Dilemma number 1, the hotness, fixed. Now, onto dilemma number two. No butter in the house. Gasp! I know. But I have olive oil, a perfect substitute for butter. Problem number two- totally corrected.

I don't have a huge crock pot. I mean honestly, there are two of us in this house, why do I need a giant crock pot? Well.... if you want to put your banana bread in a loaf pan(which most recipes suggested) you want a roomy cooker.

That was so not happening in my little crock. So, I improvised. I lined the inside of the ceramic insert with foil and sprayed it with cooking spray.

Mixed up my batter. Poured it in. Put the lid on, turned the heat to high and walked away. Four hours later, fresh banana bread without turning on the oven for even one minute. :)

Here's to you and your culinary adventures, friends. Cheers!

Slow Cooker Banana Bread
Serves 16
150 calories per

1/3 cup olive oil*
1/2 cup white sugar
1/2 cup lightly packed brown sugar
1/2 cup egg beaters
3 bananas, mashed with a fork
1 tsp vanilla
Dash of cinnamon
Dash of nutmeg
1/2 tsp salt
3/4 tsp baking soda
1 1/4 cups flour

Mix all but flour together until well combined. Gently fold flour in until just combined.

Option A: Pour batter into a prepared loaf pan and set inside the slow cooker. Put the lid on, vent with a toothpick. Cook on high for 4- 4 1/2 hours until a toothpick comes out clean. Carefully remove the hot pan and allow to cool. Slice and serve.

Option B: Line your ceramic liner with foil and spray with cooking spray. Pour batter in. Put the lid on. Vent with a toothpick. Cook on high for 4- 4 1/4 hours until a toothpick comes out clean. Carefully lift the bread out by lifting the foil. Allow to cool. Slice and serve.

* You can use 1 stick butter or margarine (1/2 cup) in place of the oil. Just remember it will alter the calorie count

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