Crock Pot Banana Nut Bread Recipe
I love using my crock pot and I especially like using it for things out of the norm. I recently made Banana Nut Bread in my crock pot. It was a success! I think the slower cooking (2-3 hours) helps to keep the bread nice and moist.
A few years back we posted Melinda’s Best Banana Bread Recipe, which is excellent. I have made that several times. This time I felt like doing something a little different and I did. 🙂 So now I am sharing a new recipe and you don’t even need to turn on your oven for this one. If you have a round crock pot, your bread will turn out round like a cake, if you have a rectangular crock pot you will have more of a traditional loaf.
The secret to this recipe, and I think any banana bread recipe, is that the bananas have to be very ripe. This recipes calls for 3 bananas. If you only have one or two ripe bananas, freeze them until you have the third banana that is just as ripe. Don’t mix in a green one, your banana bread will not come out right. I have read that you can ripen bananas in the oven but I haven’t tried that trick yet.
Crock Pot Banana Nut Bread
Ingredients:
- 1/3 cup butter or margarine, softened
- 2/3 cup sugar
- 2 eggs
- 2 tablespoons dark corn syrup
- 3 ripe bananas, mashed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- 1/2 cup chopped walnuts
Directions:
1. Grease and flour the inside of crock pot. Set aside.
2. In a large bowl cream butter and sugar until fluffy. Add eggs, corn syrup and mashed bananas; beat until smooth.
3. Blend baking powder, salt and baking soda into butter/banana mixture. Slowly add flour and mix thoroughly. Stir in walnuts. Pour into prepared crock pot. Cover; cook on high for 2 to 3 hours. Once done, remove lid and let cool. Turn bread out onto serving platter, flip again so top of cake is on top.
Enjoy!!
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