At least once a month, I buy a big batch of bananas. I usually use one or two to slice up with my cereal or yogurt, but
most of the I leave to overripen. There's nothing better to cook and bake with than overripe bananas. (I also throw some
in the freezer for smoothies.)
Crockpot banana bread is one of my favorite things to make with bananas. Not only is it delicous, but it makes my house
smell incredible for days! You can also make prepare this to cook overnight. Just take 1/2 hour off the cooking time since it
does cook a little bit, slowly when the slow cooker turns off and it's still sitting there.
Grease slowcooker and set temperature to low. I use a 7 quart crockpot.
In a medium bowl, cream butter and sugar with an electric mixer.
Add in eggs and vanilla. Beat until smooth
Slowly blend in dry ingredients.
Mix in bannanas and nuts.
Pour mixture into crockpot.
Coook on low for approximately four hours. You will need longer for a smaller crockpot that produces
a higher bread.
Let cool and store in airtight container.
How about some banana bread French Toast?
If you don't like the crispy ends you get from crockpot banana bread, cut off those edges and make some delicious
French Toast! It's easy... just scrambled an egg, add some milk and a little vanilla. Here's the details for
6-8 slices of banana bread
1 egg, beaten
1/3 cup milk (I used cashew)
1 teaspoon vanilla
Heat skillet on medium high. (I use Red Copper pans and don't need to grease, but if your pans tend to
stick, spray with cooking spray or oil.)
Mix together egg, milk, and vanilla in a wide bowl.
Dip pieces of banana bread in egg mixture, saturating each side.
Cook bread in skillet, browning each side (approximately 5 minutes on each side.
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