This slow cooker banana bread is lovely served warm with a little butter or a drizzle of honey. For a more filling breakfast, pair a slice with scrambled eggs or yogurt and fresh berries. It also makes a nice after-school snack alongside a glass of cold milk or hot cocoa. If you’re serving it for brunch, set it out with a bowl of mixed fruit, some cheese, and coffee or tea so everyone can build their own little plate. For dessert, try warming slices slightly and topping them with a scoop of vanilla ice cream or a spoonful of whipped cream.
Slow Cooker Banana Bread (Pour-and-Pat Method)
Ingredients
Cooking spray or a little butter (for greasing the slow cooker)
Parchment paper (enough to line the bottom and a bit up the sides of the slow cooker)
3 large very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted and slightly cooled (or neutral oil)
2 large eggs, room temperature
1 teaspoon vanilla extract
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