Blueberry Banana Bread Batter
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
½ cup butter
1 cup sugar
2 eggs
4 ripe bananas, mashed
2 Tbsp + 2 tsp milk
1 tsp vanilla extract
1 cup blueberries, fresh or frozen (you can also use chocolate chips)
Cinnamon Swirl
½ cup sugar
1 Tbsp cinnamon
¼ tsp nutmeg
Instructions
Take the insert out of the crock pot and turn it to high.
Mix the flour, baking soda and salt in a bowl and set aside.
In a stand mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, until incorporated.
Add the milk and vanilla extract and combine again.
Mash up the ripe bananas and fold them in to the batter.
Gradually add the flour mixture until combined, then fold in the blueberries.
In a separate bowl, stir together the sugar, cinnamon and nutmeg for the cinnamon-swirl.
Spray the crock pot insert generously with cooking spray then pour in half of the batter. Sprinkle in half of the cinnamon-swirl then pour the rest of the batter in. Top with the remaining cinnamon-swirl.
Place the insert in the crock pot, cover and cook for 2 hours. Do not uncover your banana bread until at least 2 hours has gone by! Stick a toothpick in the center to check when it’s done.
Take the crock pot insert out and set aside to cool for 1 hour.
To take the banana bread out of the crock pot, slide a butter knife around the edges of the bread to loosen then cover with a cooling rack and flip. The banana bread should pop right out. Flip the banana bread back over so it is right-side-up then let it cool completely.
Source:KitchenTested
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
½ cup butter
1 cup sugar
2 eggs
4 ripe bananas, mashed
2 Tbsp + 2 tsp milk
1 tsp vanilla extract
1 cup blueberries, fresh or frozen (you can also use chocolate chips)
Cinnamon Swirl
½ cup sugar
1 Tbsp cinnamon
¼ tsp nutmeg
Instructions
Take the insert out of the crock pot and turn it to high.
Mix the flour, baking soda and salt in a bowl and set aside.
In a stand mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, until incorporated.
Add the milk and vanilla extract and combine again.
Mash up the ripe bananas and fold them in to the batter.
Gradually add the flour mixture until combined, then fold in the blueberries.
In a separate bowl, stir together the sugar, cinnamon and nutmeg for the cinnamon-swirl.
Spray the crock pot insert generously with cooking spray then pour in half of the batter. Sprinkle in half of the cinnamon-swirl then pour the rest of the batter in. Top with the remaining cinnamon-swirl.
Place the insert in the crock pot, cover and cook for 2 hours. Do not uncover your banana bread until at least 2 hours has gone by! Stick a toothpick in the center to check when it’s done.
Take the crock pot insert out and set aside to cool for 1 hour.
To take the banana bread out of the crock pot, slide a butter knife around the edges of the bread to loosen then cover with a cooling rack and flip. The banana bread should pop right out. Flip the banana bread back over so it is right-side-up then let it cool completely.
Source:KitchenTested