Crockpot Express Banana Bread Bites Food

SLOW COOKER BANANA BREAD

Steps:

• Grease and flour the pot of a 4 L slow cooker and set to high.
• In a medium bowl mix to combine flour, baking soda and salt. Reserve.
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in vanilla, then eggs one at time. Continue to beat until mixture is combined. Mix in ripe and brown mashed banana and yogurt.
• To butter and banana mixture, beat in flour mixture and until just incorporated. Using a spatula, fold in blueberries.
• Transfer batter into prepared pot and smooth top. Peel and split the semi-ripe and yellow banana in half lengthwise and place split side up on top of batter.
• Cover with lid and cook until banana bread is baked through, about 2½ hours. Cool in pot for 15 minutes, then remove from pot. Serve warm or room temperature.

SLOW-COOKER BANANA BREAD

Steps:

• Place a piece of parchment paper into a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 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 a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.

SLOW-COOKER BANANA BREAD

Steps:

• Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
• In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
• Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto bread. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on High heat setting 1 hour to 1 1/2 hours or until toothpick inserted in center comes out with moist crumbs. Transfer ceramic insert from cooker to cooling rack; uncover and let stand 15 minutes. Remove bread from ceramic insert to cooling rack. Peel off parchment paper. Cool completely, about 1 hour.