Crockpot Bourbon Banana Bread, why yes please!!!! This recipe just called out to me. When I found it, I made it the same day! It was yummy, a little sweet for me, but sweet stuff is not appealing to me at the moment. I had it while warm with a little vanilla ice cream. Great for breakfast with coffee or as a dessert.
Ingredients:
2 2/3 cups Original Bisquick® mix
1 1/2 cups mashed very ripe bananas
3/4 cup granulated sugar
1/3 cup butter, melted
2 tablespoons bourbon
1 teaspoon vanilla
3 eggs
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
3/4 cup chopped toasted pecans
Glaze
2 tablespoons butter, melted
1 cup powdered sugar
1-2 tablespoon bourbon1 teaspoon hot water
Directions:
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 Bisquick mix.
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 Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
Cover; cook on High heat setting 1 hour 30 minutes to 2 hours (it took mine 2 hours 10 minutes) 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.
Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
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.
Note- I got this recipe from Betty Crocker. All crockpots cook differently. I suggest to start checking the bread after 1 1/2 hours.
