The secret of this type of crock pot cooking is to place a traditional bake pan inside the slow cooker. This does limit the size, but it certainly doesn’t affect the taste. Submitted by David McCarthy, Australia
- 1/3 cup butter or margarine
- 2/3 cup granulated sugar
- 2 eggs, well beaten
- 2 Tbs dark corn syrup
- 3 ripe bananas, well mashed
- 1 3/4 cup all purpose flour, sifted
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup walnuts, shelled and chopped
Grease and flour the inside of the slow cooker. In a large bowl, cream the butter until fluffy, and slowly add the sugar, eggs, corn syrup and mashed bananas.
Beat until smooth.
In a small bowl, sift together the flour, baking powder, baking soda and salt. Slowly beat the flour mixture into the creamed mixture.
Add the walnuts and mix thoroughly.
Pour into the bake pan and place in the slow cooker.
Cover and cook on High for 2 to 3 hours.
When the bread is done, remove the bread and cake pan.
Let cool, and turn bread onto a serving platter.