1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
1/3 cup buttermilk (I used regular milk)
1 1/2 cups mashed bananas (about 3)
1 tsp vanilla
1 cup chopped pecans (I left these out)
1. Spray a baking insert or 2 pound coffee can with nonstick baking spray containing flour; set aside. In medium bowl, combine flour, baking powder, baking soda, and salt. Mix well.
2. In large bowl, beat butter with sugar and brown sugar until combined. Add egg, buttermilk, bananas, vanilla. Add to flour mixture and beat until combined. Add pecans.
3. Pour into prepared pan or can. Place crumpled foil or a wire rack in bottom of 4 quart slow cooker (I used a 6 quart cooker). Place pan in slow cooker, cover, and cook on high for 4-5 hours or until toothpick inserted near center of bread comes out clean. Cook on wire rack for 15 minutes, then loosen edges of bread. Remove from insert and cool completely on wire rack.
I love making banana bread when I have ripe bananas. This was a great recipe–easy and it tasted good. The slow cooker cooked the bread evenly. Usually when I make banana bread in the oven it is done on top way before it is done in the middle…so that is the advantage of cooking it in the slow cooker. 4 stars.