If you’re a regular reader of my recipes you know, I love my slow cooker. I use it for all types of meals, but had—up until recently—never tried baking in it. The idea of cooking in a slow cooker definitely seemed absurd to me, but I decided to give it ago. I mean, how could one not give “set it and forget it” baking a go?
This recipe, not surprisingly, was super quick n’ easy to prep… and the end product was WAY tastier than a typical baked banana loaf. It was hearty, moist, flavourful and downright delicious. In other words, I’d absolutely make it again. ????
I added some chocolate chips to my bread to make sure that my kids would eat it, but it’s just as good sans chocolate. ????
Banana Nut Walnut Oat Bread
1/3c butter, softened
2/3 maple syrup
3 ripe bananas, mashed
3/4c whole wheat flour
3/4c rolled oats
2tbsp ground flax seeds
2tsp baking powder
1/2 tsp salt
1/4 tsp salt
1/4 tsp baking soda
1/2c finely chopped walnuts
- In a bowl, beat butter and sugar until light and creamy. Add eggs, one at a time, beating until well blended. Mix in bananas.
- In a separate bowl, combine flour, oats, flaxseeds, baking powder, salt and baking soda. Add to banana mixture, stirring until just combined. Fold in walnuts.
- Spoon batter into greased loaf pan. Cover tightly with foil and secure with string. Place pan in slow cooker and pour in boiling water to come 1 inch up the sides. Cover and cook on High for 3 hours until a toothpick inserted into the centre comes out clean. Take out of pan and serve warm or let cool.
Based on loaf being cut into 8 servings