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Sometimes banana bread can be like a relationship.
While you definitely are in it to win it, it can get a little … meh. So why not add a little spice to get it back to nice? We took the average recipe and spiked it with the flavors of bourbon, semisweet chocolate and toasted pecans. But the real surprise? It’s baked in your slow cooker. Really!
Here’s how to make Slow Cooker Bourbon Banana Bread.
Gather your ingredients. You’ll need Bisquick, bananas, sugar, butter, bourbon, vanilla, eggs, cinnamon, chocolate chips and pecans. You’ll also need a 3 1/2- to 4-quart round slow cooker.
One of the secrets of making great tasting banana bread is to use very ripe bananas. (Of course, adding a shot of bourbon, some toasted pecans and chocolate chips helps too!) To help prevent the bread from sticking, grease the bottom only of the slow cooker ceramic base with shortening or cooking spray and sprinkle lightly with a few teaspoons of Bisquick. Mix all the bread ingredients and pour batter into slow cooker.
Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. (Slow cookers vary. Keep an eye on your bread while it's baking so it does not get overdone.) Uncover and remove ceramic base from cooker to cooling rack. Let cool 15 minutes. Loosen edge of bread with a thin metal spatula.
Remove bread from slow cooker to cooling rack.
Cool completely, about an hour.
For the glaze, stir together melted butter, powdered sugar, bourbon and water. Drizzle banana bread with glaze and sprinkle with pecans. Slice and enjoy all of its newfound savory glory.