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Slow-Cooker Bourbon Banana Bread

(7)
  18 reviews
  • 20 min prep time
  • 3 hr 40 min total time
  • 14 ingredients
  • 16 servings
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This banana bread is full of surprises. First, it’s spiked with the flavors of bourbon, pecans and chocolate chips (topped with a bourbon glaze and more pecans for good measure). And because it’s baked in your slow cooker, there’s not need to heat up the oven.

Ingredients

Bread

2 2/3
cups original all-purpose baking mix
1 1/2
cups mashed very ripe bananas
3/4
cup granulated sugar
1/3
cup butter, melted
2
tablespoons bourbon
1
teaspoon vanilla
3
eggs
1
teaspoon ground cinnamon
3/4
cup semisweet chocolate chips
3/4
cup chopped toasted pecans

Glaze

2
tablespoons butter, melted
1
cup powdered sugar
1
tablespoon bourbon
1
teaspoon hot water

Steps

  • 1 Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the baking mix.
  • 2 In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining baking mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
  • 3 Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
  • 4 Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
  • 5 In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.
  • 1 Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the baking mix.
  • 2 In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining baking mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
  • 3 Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
  • 4 Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
  • 5 In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.

Expert Tips

Slow cookers vary. Keep an eye on your bread while it's baking so it does not get overdone. Use a slow cooker with a white ceramic base for best results.

Free up the oven with this great slow cooker banana bread.

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
130
% Daily Value
Total Fat
15g
22%
Saturated Fat
6g
29%
Trans Fat
1g
1%
Cholesterol
50mg
16%
Sodium
260mg
11%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Sugars
24g
24%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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