Slow-Cooker Bourbon Banana Bread

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.

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  • prep time 20 min
  • total time 3 hr 40 min
  • ingredients 14
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
50mg
50%;
Sodium
260mg
260%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
24g
24%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.