Banana Walnut Bread in a Slow Cooker
1/3 cup butter, softened
1/2 cup sugar
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas (3 medium)
1/2 cup cropped walnuts
Cream together butter and sugar with a mixer on medium speed.
Add eggs, one at a time, beating well after each addition.
Stir together flour, baking powder, baking soda and cinnamon.
Add creamed mixture alternately with mashed bananas, mixing well.
Stir in walnuts.
-To Bake in Slow Cooker: 2 hours cooking time, HIGH setting
Pour mixture into a greased or non-stick 9 x 5 x 3 inch loaf pan.
If the loaf pan won’t fit in your slow cooker, try the following
containers. Place batter in a well greased 48 oz (#3) tomato juice
can or 2 lb coffee can. Or pour batter into a 1-quart Pyrex
measuring cup or a 6 cup bundt pan.
Cover tightly with aluminum foil. Place in slow cooker.
No water is needed in the slow cooker.
Cook with slow cooker set on the HIGH setting for 2 hours or until
bread tests done.
-To bake in oven: 45 - 50 minutes cooking time, 350 degrees F.
Preheat oven to 350 degrees F, place batter in a greased or non-
stick 9 x 5 x 3 inch loaf pan and bake for 45 to 50 minutes or
until bread test done.
-To cook on range top: 2 hours cooking time. Low heat.
Pour batter into a well greased 48 oz (#3) tomato juice can or
2 lb coffee can. Cover tightly with aluminum foil.
Stand covered can on a rack in large kettle or Dutch oven.
Pour boiling water to a depth of 1 inch in Dutch oven. (Add more
water if necessary during cooking.) Cover Dutch oven and steam over
low heat 2 hours or until bread tests done.
Remove from baking container and cool on rack.
Serve warm or cold, thinly sliced.
Source: St. Petersburg, FL - Evening Independent, April 11, 1979.