Banana Nut Bread for the Crock Pot

Nana Lee's Note:

This recipe is from www.crock-pot.com. It is basically for a 3 or 4 qt slow-cooker. There are directions for using a larger slow-cooker at the site.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 1 loaf

• 1⁄3; cup butter or 1⁄3; cup margarine
• 2⁄3; cup granulated sugar
• 2 eggs , well beaten
• 2 tablespoons dark corn syrup
• 3 ripe bananas , well mashed
• 1 ¾ cups all-purpose flour , sifted
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup walnuts , chopped

Directions:

1. Grease and flour the inside of the stoneware or the Crock-Pot(R) Bread 'N Cake Bake Pan (available through Rival(R)).
2. In a large bowl, cream the butter until fluffy, and slowly add the sugar, eggs, corn syrup and mashed bananas.
3. Beat until smooth.
4. In a small bowl, sift together the flour, baking powder, baking soda and salt.
5. Slowly beat the flour mixture into the creamed mixture.
6. Add the walnuts and mix thoroughly.
7. Pour into the bake pan and place in the slow cooker.
8. Cover; cook on High for 2 to 3 hours.
9. When the bread is done, remove the Bread 'N Cake Pan from the stoneware.
10. Let cool, and turn bread onto a serving platter.

Reviews

[Chef #374194]

This was the moistest banana bread I have ever made. I did change it slightly. I used one Jumbo egg, not 2 eggs. I also added 1/4 tsp vanilla. It was very good and came out of my crock pot easily without using any form. Perfect for a hot day when you don't want to use your oven.

[Chef #716941]

Was really good and turned out of crock pot well. I used sorgum syrup instead of corn syrup and it was yummy.