Slow-Cooker Banana Bread

I make this slow-cooker banana bread all the time. It's so easy and simple. Plus, I don't have to heat up my kitchen with my oven! —Nicole Gackowski, Antioch, California

• 

  Total Time

  Prep: 10 min. Cook: 2-1/2 hours
• 

  Makes

  16 servings

Ingredients

• 5 medium ripe bananas
• 2-1/2 cups self-rising flour
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon ground cinnamon
• Cinnamon sugar, optional

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Directions

• Place a piece of parchment paper into a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine all ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels.
• Cook, covered on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.

Editor's Note

As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutrition Facts

1 slice: 210 calories, 3g fat (2g saturated fat), 11mg cholesterol, 276mg sodium, 41g carbohydrate (23g sugars, 2g fiber), 5g protein.

source https://www.tasteofhome.com/recipes/slow-cooker-banana-bread/

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