Slow Cooker Banana Bread
Some months ago, not long after the inaugural recipe in my slow cooker, I found 3 
rapidly deteriorating bananas in the kitchen. I’m sure I’m not alone in this type of discovery. These bananas were extremely ripe, perfect for making banana bread.
The banana bread turned out uniform, unexpectedly light and springy in texture with a bite from the walnuts. Olive oil and maple syrup replace the usual suspects you find in most cakes (the butter and refined sugar).
I like surprises, and the discovery of baking banana bread in the slow cooker was just that. It’s almost worth “aging” a few bananas just for this purpose.
For a Friday treat, i pop this into my slow cooker before setting out on the school run, returning home to find it just baked and ready to eat warm. It’s also a great take-along dish for morning coffee or afternoon tea, and good served with low fat Greek yogurt at breakfast.
| Prep Time 15 minutes Cooking Time 2 hrs high Servings 10 |
Ingredients
1 tbsp flour
1 cup wholewheat flour
1 cup all purpose flour
1 tsp baking soda
½ tsp salt
½ cup chopped walnuts
½ cup olive oil (or ½ cup butter)
⅔ cup maple syrup (or 1 cup sugar)
2 eggs
1 tbsp 2% milk
1 tsp vanilla
3 large ripe bananas, mashed
 Spray a 2 lb loaf tin with non stick oil and shake in 1 tbsp flour to coat the edges.
Turn your slow cooker to high. In a large bowl, mix the flours, baking soda, salt and walnuts. Add the olive oil, maple syrup, eggs, milk & vanilla, making sure that the ingredients are thoroughly beaten and the mixture is without lumps (if using butter & sugar instead, cream those ingredients in a separate bowl before mixing the eggs, milk & vanilla). Stir in the mashed bananas. Pour the bread batter into the loaf tin and cook on high for 2 hours
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