SLOW COOKER BOURBON BANANA BREAD
This banana bread is full of surprises. First, it's spiked with the flavors of bourbon, pecans and chocolate chips (topped with a bourbon glaze and more pecans for good measure). And because it's baked in your slow cooker, there's not need to heat up the oven. Servings # 16
Provided by @MakeItYours
Number Of Ingredients 14
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.
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