SLOW-COOKER BANANA BREAD RECIPE - BETTYCROCKER.COM
There’s no better way to use your overripe bananas than in this slow cooker banana bread. Using Bisquick™ mix as the base makes assembly quick and easy.
Provided by Betty Crocker Kitchens
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
- In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
- Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto bread. Cook on High heat setting 1 hour. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on High heat setting 1 hour to 1 1/2 hours or until toothpick inserted in center comes out with moist crumbs. Transfer ceramic insert from cooker to cooling rack; uncover and let stand 15 minutes. Remove bread from ceramic insert to cooling rack. Peel off parchment paper. Cool completely, about 1 hour.
Nutrition Facts : Calories 240 , CarbohydrateContent 38 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 17 g, TransFatContent 0 g
BANANA BREAD (LIGHTER RECIPE) RECIPE - BETTYCROCKER.COM
How do you make a good thing even better? By reducing the calorie and fat content of this irresistible banana bread. Ripe bananas and unsweetened applesauce ensure that the bread stays moist and tender.
Provided by Betty Crocker Kitchens
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 11
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 60 , CarbohydrateContent 12 g, CholesterolContent 5 mg, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 65 mg
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From natashaskitchen.com
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