More from the slow cooker
Slow Cooker Banana Bread
Moist banana bread that bakes itself while you head to the beach: the best destination for overripe bananas. This recipe makes 1 loaf of about 10 slices.
Ingredients serves 4
Tick off what you already have at home.
Any supermarket
Aisle: frutería. 'Plátano de Canarias' is smaller and sweeter than 'banana'; pick ones with brown spots.
Any supermarket
Aisle: lácteos. Choose 'sin sal' or 'con sal' deliberately; both are widely sold.
MercadonaCarrefourDia
Aisle: harinas / repostería. Small bottles near baking goods; 'extracto' is usually more natural than 'aroma'.
Any supermarket
Aisle: harinas / repostería. 'Levadura química' (e.g. Royal) is baking powder; 'gasificantes' are paired sachets used together.
CarrefourEl Corte InglésLidl
Aisle: menaje. Look for 'molde rectangular' or 'molde de plum cake'; Lidl sometimes has them in theme weeks.
Method
- 1
First check that the loaf tin fits in the slow cooker with the lid closed. Grease it and line it with baking paper. No tin that fits? Line the pot itself with baking paper, leaving flaps sticking up.
- 2
Mash the bananas with a fork. Whisk in the eggs, melted butter, sugar and vanilla (optional).
- 3
Mix the flour, baking powder, salt and cinnamon (optional) and briefly fold this into the banana mixture. Don't stir any longer than necessary. Finally, fold in the walnuts or chocolate chips (optional).
- 4
Pour the batter into the tin. Stand the tin in the slow cooker on three balls of foil so the heat can circulate all around it. Lay a tea towel under the lid and bake for 2–2½ hours on HIGH or 3½–4 hours on LOW.
- 5
It's ready when a skewer in the centre comes out clean; start checking after 2 hours. Leave to rest in the tin for 10 minutes, then cool on a wire rack.
Flavourful Cooking · slowcookerspain.com/en/recipes/slow-cooker-banana-bread/