CrockPot Chocolate Chip Banana Bread
Ingredients
1 ¼ Cups Granulated Sugar
½ Cup Unsalted Butter (Softened )
2 Large Eggs
3 – 4 Medium Ripe Bananas (Mashed)
½ Cup Milk
1 Teaspoon Pure Vanilla Extract
2 ½ Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 ½ Teaspoons Ground Cinnamon
½ Cup Semi-Sweet Chocolate Chips
Directions
Turn a 6 quart or larger oval slow cooker to HIGH heat and allow it to warm up while you make the banana bread batter.
Prepare a loaf pan that will fit inside your slow cooker by buttering it or spraying with non-stick cooking spray.
In a large mixing bowl, cream together the sugar and softened butter with a hand mixer.
Add eggs one at a time and mix each egg thoroughly.
Mix in mashed bananas, milk and vanilla extract.
Add flour, baking soda, salt and cinnamon and mix just until combined, making sure not to over mix, the batter should be slightly lumpy.
Stir chocolate chips in by hand with a silicone spatula or spoon.
Pour batter into prepared loaf pan and set pan inside pre-heated slow cooker.
Place a layer of paper towels or a clean kitchen towel between the lid and the slow cooker.
Prop the lid of the slow cooker open just a little bit with the tines of a fork to allow moisture to escape while baking.
Cook on HIGH for 2 to 4 hours. Checking the bread at the 2 hour mark and cooking for the additional time only if needed.
The bread is done when a toothpick or wooden skewer inserted in the middle of the loaf comes out clean.
When done, turn slow cooker off and carefully remove the loaf pan from the slow cooker and allow the bread to cool for 10 minutes before removing bread from loaf pan.
Serve warm or at room temperature plain or smeared with a little butter, cream cheese or peanut butter.
