Banana Walnut Oat Bread

Posted by Kelly Mostat in Training

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. 😊

Enjoy!

Kelly

 

 

Banana Nut Walnut Oat Bread

Ingredients:

1/3c butter, softened

2/3 maple syrup

2 eggs

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

Instructions:

  • 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.

 

Nutrition Breakdown

Based on loaf being cut into 8 servings

327 calories

6g protein

44.1g carbs

15.3g fat

 

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