Tuesday, July 9, 2013

Banana Bread in the Slow Cooker

My recent attempt at baking sweet bread in the slow cooker turned out so well I decided to try it again. I did not use a mix, I used my recipe for banana oatmeal bread.  I made the batter as usual, then poured it into a metal loaf pan (purchased at a yard sale for $.50) lined with parchment.

The batter filled the pan all the way to the top.  I feared the bread would overflow when baked, so I took out about a cup and a half and put it in the fridge.

I baked it on high for three hours with a chopstick propping the lid up to let the condensation out.  After three hours, a knife inserted came out clean. It tasted great, the same as always.  My house smelled great and my kitchen was not hot.  That's a win-win.

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