Slow Cooker Oatmeal Banana Bread

Oatmeal Banana Bread in the Slow Cooker

Moist and Delicious!

• 1/2 cup butter-flavored shortening 
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 cup whole wheat flour (from soft white wheat works the best)
• 1 cup quick cooking oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 or 4 medium ripe bananas, mashed
• 1/4 cup milk
• 
  
• 1.  Place a small rack in the bottom of your 6 quart slow cooker.  Turn the slow cooker on HIGH.

• 3.  Slowly add in the flour, oatmeal, baking soda, salt and cinnamon. Finally mix in the bananas and milk until well-blended.
• 4.  Pour into a greased loaf pan that fits inside your slow cooker.  Place on top of rack.

Place a towel on top of slow cooker so that moisture is absorbed into the towel instead of dripping onto the bread.

Review:
This banana bread was moist and delicious!  I loved the addition of oatmeal.  Such a fun twist.  Why make banana bread in the slow cooker instead of the oven?  For me, the bread seems to cook more evenly.  In addition, if you’re going to be out of the house it’s not going to be detrimental if you can’t get home exactly on time to take the banana bread out.  In the summer when it’s hot, the slow cooker doesn’t heat up your kitchen like the oven would.  You could definitely make this recipe in the oven, if you prefer.  Cook at 350 for about 55 minutes.  4 stars.