This Loaf Of Banana Nut Bread Was Made In A Crock Pot & It Came Out Delicious

Try something new! This is a great recipe and a nice conversation piece. “Did you know I did this in a crock pot?” Cool!

Crock Pot Banana Nut Bread

•2 cups flour
•1/2 cup soft butter
•1 cup sugar
•2 eggs
•1 tsp vanilla
•1 tsp baking soda
•1 tsp salt
•1/2 cup chopped nuts (pecans or walnuts)
•3 cups mashed ripe bananas (about 3 large)

Remove stoneware inset from slow cooker. Set slow cooker to HI. Grease or spray the inset to a slow cooker OR a metal loaf pan* (9 x 5 x 4-inch).

In a small bowl mix: Flour, baking soda, nuts, salt. Set aside.
In medium bowl: Beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and the mashed bananas.

Gradually add dry ingredients: Stir enough to incorporate. Do not overmix.

Pour batter into the prepared pan-stoneware. If using loaf pan: Place a rack in the stoneware inset OR used crumpled foil to keep pan from touching the bottom of the crock.

Instructions from The Midnight Baker say to cover and cook for about 2-3 hours if using the stone inset itself. If using a loaf pan inside the cooker let it go for 3-4 hours. Be sure to check on your bread and make certain it does not dry out!