Rice Cooker Banana Bread Recipes

Steps:

• Put bananas, butter and sugar in a mixer and mix until smooth. Add in eggs and vanilla and mix. Sift together dry ingredients then slowly mix with wet mixture. Grease the inside of a rice cooker with butter, add batter and start. Cooking time depends on brand of rice cooker but it should bake around 90 minutes. For some rice cookers will be about two cycles. When banana bread has completed cooking, let cool in rice cooker and then turn out onto a plate and serve.

Steps:

• Combine dry ingredients (except powdered sugar) and mix well.
• Add the wet materials from recipe on top of the dry mixture and mix until lumpy smooth.
• Add nuts to mixture if desired and stir to distribute through batter.
• Lightly oil or spray inside of cooker bowl with oil.
• Pour batter into cooker bowl.
• Set cooker for slow (if yours allow this) and press start.
• Cooker will normally shut off after a few minutes, just wait about 5 minutes an restart it.
• Cook for about 90 minutes or 2 normal rice cycles ( your time may vary).
• Check bread after 60 minutes for status.
• Bread is finished when tooth pick comes out clean from center and mid center of bread.
• Take pan out of cooker and let cool for 20 minutes.
• Put plate over top of cooker bowl and invert quickly to transfer cake to plate.
• Dust top of bread with powdered sugar when cooled to finish the bread.
• Serve slightly warm or cold.

Steps:

• In a bowl, combine rice and sugar. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until serving. Spoon into serving dishes; garnish with mint if desired.

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:

• Spray rice cooker bowl with cooking spray.
• Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Combine bran flakes, milk, cinnamon, nutmeg, and vanilla extract together in a separate large bowl; allow bran flakes to slightly absorb the milk, about 5 minutes. Add egg and oil to bran mixture; stir to combine. Stir flour into bran mixture until just combined.
• Gently fold apple, banana, and raisins into batter. Pour into sprayed rice cooker.
• Cook in the rice cooker for 3 cycles or until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Steps:

• Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Spoon rice into a large bowl; cool to room temperature.
• Stir in 1 1/4 cups warm water.
• Add 2 cups flour and yeast to rice mixture; stir well to combine.
• Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
• Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
• Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour.
• Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Divide dough in half.
• Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface.
• Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
• Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
• Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Preheat oven to 375°.
• Bake for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Cool in pans on wire racks.