SLOW COOKER BOURBON BANANA BREAD

Slow Cooker Bourbon Banana Bread image

Provided by Pinay0618

Time 4h

Yield 16 serving(s)

Number Of Ingredients 14

Previous Next

2 2/3 cups original Bisquick baking 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 semi-sweet chocolate chips
3/4 cup chopped toasted pecans
2 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon Bourbon
1 teaspoon hot water

Steps:

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 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.

Nutrition Facts : Calories 311.2, Fat 15.5, SaturatedFat 6.2, Cholesterol 49.3, Sodium 277, Carbohydrate 39.5, Fiber 1.9, Sugar 25.5, Protein 3.9