Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup lightly toasted, chopped pecans
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 4 small very ripe bananas, mashed
Steps to Make It
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Gather the ingredients.
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Turn the crock pot on high. Grease and flour the insert.
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Mix the flour, baking soda, and salt in a medium bowl. Add the nuts and set aside.
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In another bowl, cream the sugar and butter together. Add the eggs one at a time. Add the milk and vanilla and mix completely.
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Stir in the mashed bananas until well mixed.
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Gradually add flour mixture to the wet mixture. Stir until just combined.
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Place the insert into the crock pot. Carefully add the batter and then put the cover on.
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Bake on the high setting for 1 to 3 hours, depending on the size and width of the crock pot. The wider the pot, the quicker the banana bread will cook. You’ll know when it’s done when a toothpick inserted in the middle of the bread comes out clean.
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Once finished cooking, you can remove the insert and cool it on a wire rack. Once cool, carefully remove the banana bread from the slow cooker. If your insert has been well greased, the bread should pop right out. If not, use a butter knife to gently loosen the edges and then carefully pry it out (without breaking the bread).
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Slice and enjoy!