Slow Cooker Bourbon Banana Bread

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

1. 1Combine the mashed bananas, granulated sugar, one-third cup of melted butter, two tablespoons of bourbon, vanilla, and eggs in a large bowl. Stir the mixture until it is completely smooth.
2. 2Fold the baking mix, cinnamon, chocolate chips, and half a cup of the toasted pecans into the wet ingredients. Pour the batter into a greased slow cooker that has been lightly dusted with baking mix.
3. 3Place the lid on the slow cooker and cook on the High setting for one and a half to two hours. The bread is done when a toothpick inserted into the center comes out clean.
4. 4Turn off the heat and remove the lid. Carefully lift the ceramic insert out of the slow cooker and set it on a wire rack to cool for 15 minutes.
5. 5Run a thin metal spatula around the edges of the loaf to loosen it. Carefully lift the bread out of the ceramic insert, place it directly on the wire rack, and let it cool for one hour.
6. 6Whisk the powdered sugar, two tablespoons of melted butter, one tablespoon of bourbon, and hot water in a small bowl until it forms a thick syrup. Drizzle this glaze over the cooled bread and scatter the remaining quarter cup of pecans on top.
7. 7Toast the pecans by placing them in a dry skillet over medium heat. Cook them for five to seven minutes, stirring often until they turn light brown and smell fragrant.

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