Rice Cooker Banana Bread

Recipe by circle3
READY IN: 1hr 40mins
SERVES: 12-16
YIELD: 1 cake


  • 1 12
    cups flour (white or whole wheat works ok)
  • 12
    cup sugar (white or brown)
  • 2
    teaspoons double-acting baking powder (non aluminum if possible)
  • 12
    teaspoon baking soda
  • 12
    teaspoon salt
  • 14
    teaspoon cinnamon
  • 1 12
    cups bananas (5 small asian or ladyfinger banana's or 2 big ones, mash them inside a freezer bag to keep your mess)
  • 1
    large egg
  • 12
    teaspoon vanilla
  • 14
    cup milk
  • 13
    cup sunflower oil (any oil will work)
  • 12
    cup walnuts (chopped) (optional)
  • 18
    cup powdered sugar (optional)


  • Combine dry ingredients (except powdered sugar) and mix well.
  • Add the wet materials from recipe on top of the dry mixture and mix until lumpy smooth.
  • Add nuts to mixture if desired and stir to distribute through batter.
  • Lightly oil or spray inside of cooker bowl with oil.
  • Pour batter into cooker bowl.
  • Set cooker for slow (if yours allow this) and press start.
  • Cooker will normally shut off after a few minutes, just wait about 5 minutes an restart it.
  • Cook for about 90 minutes or 2 normal rice cycles ( your time may vary).
  • Check bread after 60 minutes for status.
  • Bread is finished when tooth pick comes out clean from center and mid center of bread.
  • Take pan out of cooker and let cool for 20 minutes.
  • Put plate over top of cooker bowl and invert quickly to transfer cake to plate.
  • Dust top of bread with powdered sugar when cooled to finish the bread.
  • Serve slightly warm or cold.