Ingredients

The following ingredients have 10 Servings
  • 1/3 cup butter (softened)
  • 1/2 cup sugar
  • 2 eggs (beaten)
  • 1.75 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup ripe bananas (mashed)
  • 1/2 cup chopped walnuts

Instruction

  • Put your butter and sugar in a large bowl and beat until well combined and fluffy
  • Add in your eggs and beat until they are mix in well
  • Grab a different bowl and mix together your flour, salt, baking powder and baking soda
  • Alternate back and forth between adding a little of your flour mixture and a little of your banana to your sugar mixture while stirring until all is combined well
  • Sprinkle your chopped walnuts on top and stir into your batter
  • Pour your batter into a greased standard loaf pan that will fit in your 6-quart slow cooker (I used my Crock Pot 6-quart Cook and Carry). The pan will likely sit on the edges of the slow cooker and not go completely down and that is completely okay.
  • Put your bread pan in your slow cooker. If it will fit all the way down, place it on a rack so it does not sit directly on the bottom. If you do not have a rack (and your pan fits all the way down), you can pour about 1/2 cup of water in the crock around the outside of the pan.
  • Place several paper towels over the top on your pan to catch excess water from the lid. Be careful not to get the paper towel into your batter.
  • Cover and cook on high setting for 2-3 hours, until it can pass the toothpick test