Wednesday, July 11, 2012
Crock Pot Banana Bread
It's summer. It's hot. You'd like to be a good little baker and whip up a tasty banana bread for your family or to share with friends, but, like I said, it's hot. Turning on the oven is about as appealing as snuggling under a blanket in wool pajamas right now. What to do? Well, you could use your crock pot. I know, the idea of using a crock pot to bake is mind-blowing (my mind was totally blown), but it absolutely works and the result is a perfect bread with a moist crumb, baked through and without the wet, sticky crust you might think would happen. There's good flavor in this bread, which could be adapted by adding nuts if that makes your heart sing. I brought this to a meeting at work and shared leftovers at home. Madaline just about fell off her chair when I told her I made it in the crock pot and she's been patiently waiting for me to post the recipe!
I found this recipe on Pinterest from Maggie at Smashed Peas and Carrots and just had to try it. It comes together just like any quick bread. Only the baking method is different. I did add a bit of cinnamon and baking spice to the batter for an extra flavor kick. It didn't occur to me at the time, but a teaspoon of vanilla would likely go a long way too. I also attempt to create a crust on top using cinnamon sugar. What I didn't realize was that as the bread bakes in the crock pot, it bakes over the top of itself, so the cinnamon sugar topping ultimately became a tunnel of cinnamon sugar inside the bread itself, which was definitely not a bad thing. In fact, it's give me some ideas for future crock pot bread with tunnels of flavor inside. You have to try this, if for no other reason than to impress your friends that you baked tasty bread in the heat of summer without ever turning on your oven.
Crock Pot Banana Bread
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking spice (optional)
1/3 cup butter, softened
2/3 cup sugar
2 Tablespoons corn syrup
3 ripe bananas, mashed
1/4 cup cinnamon sugar
Generously grease the stoneware of a 4 quart crock pot and set aside.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, baking soda and baking spice.
In a large bowl or the bowl of a stand mixer, cream butter until light and fluffy, scraping sides of bowl as needed.
Add sugar, eggs, corn syrup, and bananas, mixing well after each addition and continuing the scrape the bowl.
Gradually add the flour mixture and stir until combined.
Pour batter into stoneware.
Sprinkle cinnamon sugar evenly over the top.
Cover and cook on high for 1 1/2 to 2 hours or until a tester inserted in the center comes out clean.
Remove stoneware from crock pot and let cool for about 15 minutes then invert onto a platter or wire rack to complete cooling.
Makes 1 loaf.
The Cookie Princess
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