Crock Pot Banana Bread Recipes

Steps:

• Sift together flour, baking powder, baking soda and salt.
• With electric beater on low, fluff shortening in a small bowl, until soft and creamy.
• Add sugar gradually.
• Beat in eggs in a slow stream.
• With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture.
• Fold in walnuts.
• Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
• Place on a rack in crock pot.
• Cover crock pot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
• Cook on HIGH for 4 to 6 hours.
• Cool on a rack for 10 minutes.
• Serve Warm.

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.

Steps:

• Grease and flour the inside of the stoneware or the Crock-Pot(R) Bread 'N Cake Bake Pan (available through Rival(R)).
• In a large bowl, cream the butter until fluffy, and slowly add the sugar, eggs, corn syrup and mashed bananas.
• Beat until smooth.
• In a small bowl, sift together the flour, baking powder, baking soda and salt.
• Slowly beat the flour mixture into the creamed mixture.
• Add the walnuts and mix thoroughly.
• Pour into the bake pan and place in the slow cooker.
• Cover; cook on High for 2 to 3 hours.
• When the bread is done, remove the Bread 'N Cake Pan from the stoneware.
• Let cool, and turn bread onto a serving platter.

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.

Steps:

• Prepare your crockpot by buttering or using non stick cooking spray to coat the bottom half of the crockpot.
• In a bowl, stir together butter, sugar, and eggs, until well combined.
• Add baking powder, baking soda, salt, cinnamon, and nutmeg to butter and sugar mixture.
• Stir in flour. The mixture will be a little dry at this point.
• Combine dough with mashed bananas and almonds, stir until well combined.
• Pour mixture into crockpot. Cover top of crockpot with 2-3 paper towels, and place the lid overtop. This will keep the bread moist while cooking.
• Cook on low for 4 hours. The top will be slightly browned when done and toothpick inserted in the middle will come out warm.
• After 4 hours, take a butter knife and run it along the edges of the bread to loosen the loaf. Flip it upsidedown onto a platter and let it cool. Enjoy!

Steps:

• Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas, another 1/3 of the flour mixture, then the rest of the bananas, and finally the last of the flour mixture. Fold in the walnuts.
• Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker.
• Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
• Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

Steps:

• Remove odd pots and pans from oven.
• Preheat oven to 350º / 180º.
• Cream together butter and sugar.
• Add eggs and crushed bananas.
• Combine well.
• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
• Mix just until combined. Do not overmix.
• Pour into greased and floured loaf pan.
• Bake at 350º / 180º for 55 minutes.
• Keeps well, refrigerated.

Steps:

• Melt margarine in slow cooker by turning cooker on Low.
• It will take about 10 minutes.
• Mix in brown sugar when margarine or butter is melted.
• Gently stir in fresh bananas and rum.
• Cook on Low for 1 hour.
• Spoon banana mixture over vanilla ice cream and serve.