Slow-Cooker Bourbon Banana Bread

  • Prep 20 min
  • Total 3 hr 40 min
  • Servings 16

Ingredients

Bread

  • 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 tablespoon bourbon
  • 1 teaspoon hot water

Steps

  • 1
    Begin by gathering your ingredients.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Loosen edge of bread with thin metal spatula.
  • 6
    Remove bread from slow cooker to cooling rack. Cool 1 hour.
  • 7
    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.

No nutrition information available for this recipe
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