As a Diabetic, I try to recreate favorite foods so that I can eat them. This recipe is a recipe we got years ago from a friend, it so easy and moist. Plus it doesn’t heat up the whole house. Now I can have Banana Loaf all year round.
-Hallelujah, my bread came just the way it was so supposed to! ? Can’t tell you how happy & relieved I was when the time was up & it had cooled enuff to remove it frm the pot…came out looking just like Nikki’s ? ? Guess I worried for nothing lol I cut a sm slice to make sure the flavor was okay & it was fine, not overly sweet at all. Hubby tried it 2day & said that it was good just didn’t have a strong banana flavor for him. Since my crock pot is a bit on the sm side it was difficult to get the PT’s in right, which made the bowl sit even higher & when the bread rose it touched ’em & stuck just a bit. So the top part doesn’t come out as dark as the rest? Or is it supposed to? Mine didn’t, which is fine, was the color you normally think of banana bread, I guess.
Cook time: 2 Hr 30 Min Prep time: 20 Min Serves: 10 servings
Ingredients
3 ripe banana
1/4 c butter, softened
2 eggs
1 tsp vanilla
1/4 c splenda
1 c flour
1 tsp baking soda
Directions
1. Combine all ingredients in an electric mixing bowl. Beat 2 minutes or until well mixed. Pour into a well greased 2 lb coffee cup, or a steel bowl that fixes your crock pot.
2. Place can or bowl in slow cooker. Cover can or bowl with 6 layers of paper towels between cooker lid and bread.
3. Cover cooker. Bake on high 2-2 1/2 hours, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing can or bowl from slow cooker..
Last Step: Don’t forget to share!
Credit to: justapinch