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Slow Cooker Bourbon Banana Bread
Warm, deeply flavored, and studded with melting chocolate chips, this countertop bake delivers everything you love about classic banana bread without turning on the oven. Mashed ripe bananas and toasted pecans create an incredibly moist, tender crumb, while a splash of bourbon in both the batter and the sweet glaze adds a rich, complex finish. It's a comforting treat that fills the kitchen with an irresistible aroma as it slowly bakes to perfection.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 2⅔ cups Original Bisquick mix
- 1½ cups mashed very ripe bananas
- ¾ cup granulated sugar
- ⅓ cup butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- 3 eggs
- 1 teaspoon ground cinnamon
- ¾ cup semisweet chocolate chips
- ¾ cup chopped pecans, toasted*
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1 tablespoon bourbon
- 1 teaspoon hot water
- 1 Grease bottom only of 3½- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
Instructions
- 1Toast the pecans in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until they turn light brown and fragrant. Set aside to cool.
- 2Grease the bottom only of a 3.5- to 4-quart round slow cooker with shortening or cooking spray, then sprinkle lightly with 2 teaspoons of the baking mix.
- 3Combine the mashed bananas, granulated sugar, one-third cup of melted butter, 2 tablespoons of bourbon, vanilla, and eggs in a large bowl. Stir until completely smooth.
- 4Fold the remaining baking mix, cinnamon, chocolate chips, and half a cup of the toasted pecans into the wet ingredients until just combined. Overmixing can make the bread tough. Pour the batter into the prepared slow cooker.
- 5Cover and cook on the High setting for 1.5 to 2 hours. The bread is done when a toothpick inserted into the center comes out clean.
- 6Turn off the slow cooker and carefully remove the ceramic insert to a wire rack. Let it cool for 15 minutes. The residual heat helps the loaf set before you remove it.
- 7Run a thin metal spatula around the edges of the loaf to loosen it. Carefully lift the bread out of the insert, place it directly on the wire rack, and let it cool for 1 hour.
- 8Whisk the powdered sugar, 2 tablespoons of melted butter, 1 tablespoon of bourbon, and hot water in a small bowl until it forms a thick syrup. Drizzle the glaze over the cooled bread and scatter the remaining quarter cup of pecans on top.
Notes
- Storage: Keep the glazed loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make ahead: You can mash the bananas and toast the pecans a day in advance to save prep time.
- Swap: If you don't want to use bourbon, substitute it with apple cider or milk in both the batter and the glaze.