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Banana Bread In Cooker Recipe

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Slow Cooker Banana Bread Merlot Mommy
Slow Cooker Banana Bread Merlot Mommy from merlotmommy.com

Description

Who doesn't love a warm and moist slice of banana bread? This recipe is perfect for those who want to make banana bread but don't have an oven. Yes, you heard it right! You can make banana bread in a cooker too. It's a great way to use up ripened bananas and satisfy your sweet tooth cravings.

Prep Time

Preparation time for this recipe is about 15 minutes.

Cook Time

Cooking time for this recipe is approximately 1 hour.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract

Equipment

  • A cooker
  • A mixing bowl
  • A spatula or wooden spoon
  • A cake tin or baking dish
  • Aluminum foil
  • A trivet or small stand

Method

  1. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
  2. Add mashed bananas, white sugar, vegetable oil, egg, and vanilla extract. Mix until well combined.
  3. Grease a cake tin or baking dish with oil or butter. Pour the batter into it.
  4. Cover the tin or dish with aluminum foil. Make sure it's tightly sealed.
  5. Place a trivet or small stand at the bottom of the cooker. Add water to the cooker, about 1/4 of its capacity.
  6. Place the covered tin or dish on the trivet or stand.
  7. Cover the cooker with its lid. Turn on the heat to high and let it cook for 10 minutes.
  8. After 10 minutes, reduce the heat to low and let it cook for 50 minutes.
  9. After 50 minutes, check if the bread is cooked by inserting a toothpick or a knife into the center. If it comes out clean, the bread is done. If not, cook for another 10 minutes and check again.
  10. When the bread is done, turn off the heat and let it cool for 10-15 minutes.
  11. Remove the tin or dish from the cooker. Remove the aluminum foil and let it cool completely before slicing.

Notes

  • You can add chopped nuts, chocolate chips or raisins to the batter for extra flavor.
  • If you don't have a trivet or stand, you can use a small bowl or a few aluminum foil balls to elevate the tin or dish from the bottom of the cooker.
  • Make sure the tin or dish is tightly sealed with aluminum foil to prevent water from entering it.
  • You can use a toothpick or a knife to check if the bread is done. If it comes out clean, the bread is done. If there's batter sticking to it, cook for a few more minutes.

Nutrition Info

  • Calories: 227kcal
  • Carbohydrates: 39g
  • Protein: 3g
  • Fat: 8g
  • Saturated Fat: 6g
  • Cholesterol: 20mg
  • Sodium: 253mg
  • Potassium: 192mg
  • Fiber: 1g
  • Sugar: 20g
  • Vitamin A: 57IU
  • Vitamin C: 3mg
  • Calcium: 17mg
  • Iron: 1mg

Recipes FAQ

Can I make this recipe without eggs?

Yes, you can substitute 1 egg with 1/4 cup unsweetened applesauce or 1/4 cup mashed banana.

Can I use wheat flour instead of all-purpose flour?

Yes, but the texture and taste of the bread may vary slightly.

Can I add more sugar to the batter?

Yes, you can adjust the amount of sugar according to your preference.

Recipe Tips

  • Make sure the bananas are ripe and mashed well for a moist and flavorful bread.
  • Don't overmix the batter as it may result in a tough bread.
  • Let the bread cool completely before slicing to prevent it from crumbling.
  • Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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