Who doesn’t love a soft banana bread? The particularity of this recipe: using a slow cooker instead of the oven! This slow cooking method allows the bread to become tender.
Since it already contains 4 bananas, no need to eat an additional fruit in the morning. Simply add a touch of Greek yogurt or honey cottage cheese and your breakfast is ready! Ever tried to garnish your vanilla or plain Greek yogurt with banana bread cubes? It’s super tasty!
SIMPLY DELICIOUS: Got more time this morning? Try these other banana bread recipes:
Ripe bananas, crushed
Whole wheat flour
Grenoble walnuts, coarsely chopped
2% cottage cheese
Plain Greek yogurt
Coconut oil, melted
Butter and flour the inside of the slow cooker.
In a bowl, mix together the 2 types of flour, wheat germ, baking powder, cinnamon, and salt. Set aside.
In a large bowl, using a hand mixer, cream the butter with the brown sugar until the texture is smooth and creamy.
Continue mixing at low speed and add the eggs, one at a time, followed by the vanilla and bananas. Whisk until the preparation is homogeneous.
Gradually incorporate the dry ingredients to the wet ingredients.
Pour the banana bread mix into the slow cooker. Sprinkle the Grenoble walnuts on top.
Place a cloth under the cover to avoid any condensation from dripping and soaking the bread. Cover.
Cook on high for 2 to 3 hours.
Meanwhile, mix all the topping ingedients together. Refrigerate.
Let cool the bread until morning. Garnish with the topping mix and serve.
Yes! You can pour the preparation into a loaf pan placed inside your slow cooker (just like in the picture). It will cook the same way, but unmolding will be easier. Plus, the Grenoble walnuts will caramelize thanks to the heat released by the slow cooker.
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