Friday, August 17, 2012

Experiment: Crock-pot Banana Bread

I usually buy the huge bunches of bananas at Wal-mart because they're so much cheaper than the grocery store.  We often can't eat through all 3 pounds before they go bad, so any that are getting too brown go into the freezer completely intact for future baking.  I had accumulated a few and wanted to clear them out, plus I needed some baking for the weekend, so I decided to make banana bread.  However it's still summer and I am still refusing to run the oven.  I thought of using the bread machine, but when I realized the instruction booklet didn't include a recipe I decided to leave that to figure out another day.  That left the crock-pot and I actually did have a recipe for that.

The following is my adaptation of the Banana Nut Bread recipe from Best-Loved Slow Cooker Recipes. I had 4 bananas, so I basically multiplied the recipe by 1 1/2.  I think plain banana bread is boring, so I always add extra spices.  The original recipe had no flavoring besides the bananas and dark corn syrup (I subbed molasses).  I also used part whole wheat flour and canola oil instead of butter.  The original recipe, including original amounts, is in parentheses.

1 1/2 c. all-purpose flour (1 3/4 c. all-purpose flour)
1 1/8 c. whole wheat
3 tsp baking powder (2 tsp baking powder)
3/4 tsp salt  (1/2 tsp salt)
3/8 tsp baking soda (1/4 tsp baking soda)
1 1/2 tsp cinnamon 
1/4 tsp ground cloves 
*Whisk together the dry ingredients.

1/2 c. canola oil  (1/3 c. butter or margarine)
1 c. sugar  (2/3 c. sugar)
3 eggs  (2 eggs)
3 T molasses  (2 T dark corn syrup)
about 1 1/2 tsp vanilla
4 bananas, mashed  (3 bananas)
*Combine the above.  Add dry ingredients.  Then add:
1/2 c. or so chopped walnuts (1/2 c. chopped walnuts)

*Grease and flour the crock-pot.  I used my little 4 quart upright one (which seems to run a little hot?).  Pour in batter and cook on HIGH.  The recipe says 1 1/4 to 1 1/2 hours, however mine needed 2 hours as there was more batter and it was thicker.  When a knife comes out clean turn it off and let it cool before turning out onto a plate.  I ran a knife around the edge and it slid right out.

*All my amounts are approximate.

*Nifty Trick: Before pouring the molasses into your tablespoon spray it with cooking spray.  It'll slide right off into the bowl. How cool is that?

I did let my bread sit a while in the base of the crock-pot before taking the crock out, and I think that made it dry out just a little.  Plus it was slightly burnt on some edges.  Again, I think if I hadn't made such a big loaf that probably wouldn't have been an issue.  Still, it turned out very well and it didn't heat the house up much.  I'd say that means success.


  1. oooh, fun! I'll have to try this. I also want to try canning bread--that would be handy to do in the winter and eat in the summer.

  2. Wow, I've never heard of canning bread. But I have heard of Boston brown bread which comes in a can, so I guess that's a no-brainer;)