Slow-Cooker Bourbon Banana Bread

Slow-Cooker Bourbon Banana Bread
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Ingredients
  1. Bread
  2. 2 2/3
  3. cups original all-purpose baking mix
  4. 1 1/2
  5. cups mashed very ripe bananas
  6. 3/4
  7. cup granulated sugar
  8. 1/3
  9. cup butter, melted
  10. 2
  11. tablespoons bourbon
  12. 1
  13. teaspoon vanilla
  14. 3
  15. eggs
  16. 1
  17. teaspoon ground cinnamon
  18. 3/4
  19. cup semisweet chocolate chips
  20. 3/4
  21. cup chopped toasted pecans
  22. Glaze
  23. 2
  24. tablespoons butter, melted
  25. 1
  26. cup powdered sugar
  27. 1
  28. tablespoon bourbon
  29. 1
  30. teaspoon hot water
Instructions
  1. 1 Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the baking mix.
  2. 2 In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining baking mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
  3. 3 Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
  4. 4 Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
  5. 5 In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.
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