If you’re a regular reader of my recipes you know, I love my slow cooker. I use it for all types of meals, but had—up until recently—never tried baking in it. The idea of cooking in a slow cooker definitely seemed absurd to me, but I decided to give it ago. I mean, how could one not give “set it and forget it” baking a go?

This recipe, not surprisingly, was super quick n’ easy to prep… and the end product was WAY tastier than a typical baked banana loaf. It was hearty, moist, flavourful and downright delicious. In other words, I’d absolutely make it again. ????

I added some chocolate chips to my bread to make sure that my kids would eat it, but it’s just as good sans chocolate. ????

Enjoy!

Kelly

Banana Nut Walnut Oat Bread

Ingredients:

1/3c butter, softened

2/3 maple syrup

2 eggs

3 ripe bananas, mashed

3/4c whole wheat flour

3/4c rolled oats

2tbsp ground flax seeds

2tsp baking powder

1/2 tsp salt

1/4 tsp salt

1/4 tsp baking soda

1/2c finely chopped walnuts

Instructions:

In a bowl, beat butter and sugar until light and creamy. Add eggs, one at a time, beating until well blended. Mix in bananas.
In a separate bowl, combine flour, oats, flaxseeds, baking powder, salt and baking soda. Add to banana mixture, stirring until just combined. Fold in walnuts.
Spoon batter into greased loaf pan. Cover tightly with foil and secure with string. Place pan in slow cooker and pour in boiling water to come 1 inch up the sides. Cover and cook on High for 3 hours until a toothpick inserted into the centre comes out clean. Take out of pan and serve warm or let cool.