Thursday, July 26, 2012

crock pot banana bread

Here is the direct link for: Crock Pot Banana Bread.

Why would someone even do this? Because the round shape is cute. The wonderful moistness that comes with all things 'crock pot'. No need to heat up the house by turning on the oven! And the house still smells like someone's baking banana bread.

This pin comes from the blog, Smashed Peas and Carrots. It was Maggie's, the blog's author, first attempt at making a bread in the crock pot. She is very enthusiastic and deliciously surprised how moist it turned out. She supplies a recipe and lots of photos, but making banana bread isn't a pretty sight. Sorry to say no matter what angle.

I was curious to see if any recipe would work in a crock pot. Since I already have a favorite banana bread recipe. The two recipes are fairly similar. Why not try it?

In the end, my bread isn't much to look at. It didn't rise very high. My crock pot is a large-sized one, so the bread turned out more like a cake than a loaf. Nonetheless, it was absolutely wonderful! So moist and buttery tasting. I loved it and so did my kids! As you can see from the photo half of it is gone already. We were all pleasantly surprised with the taste.

Today I am including the recipe for my favorite banana bread. It comes from the cookbook Quick Breads. I love this recipe because it uses white sugar rather than brown sugar, so the loaf is lighter, both in texture and in color. It actually looks like banana!

Golden Banana Nut Bread

2 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, softened to room temperature
2/3 cup sugar
2 large eggs
1 cup mashed very ripe bananas (2-3 medium-sized bananas)
1/3 cup buttermilk (I used vanilla yogurt)
1/2 cup chopped walnuts, optional

Preheat oven to 375 degrees. Sift flour, baking powder, and salt together into a bowl. In a large mixing bowl, cream butter and sugar with an electric mixer until creamy. While continuing to beat, add eggs one at a time.

Stir in banana, buttermilk and walnuts. Add one-half of the flour mixture and blend thoroughly with a wooden spoon. Repeat with remaining half of flour mixture.

Pour mixture into a greased and floured (bottom and sides dusted with flour) 9-1/4 inch loaf pan. Bake 40 to 50 minutes, until loaf begins to separate from the edges of the pan and a tester inserted into the center comes out clean.

Makes one loaf.

The red pin award for trying something new and unusual!

I had read that you can bake breads in smaller loaf pans within your crock pot too. I want to try this and see if I can achieve a smaller, round little loaf.

Happy pinning!

7/28/2012: Update. Finished the last slice of this banana bread. It has to be the yummiest flavor EVER!! Now I just need to work on presentation, the overall shape of the loaf.

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