So to round off a week of crockpot craziness, what better way to end with dessert. Thanks to Cathy for sharing her day off with us where she cooked, cleaned, baked and organized. What a lucky family to come home to all of that.
|Okay, I must admit...Cathy's bread looks more like meatloaf. But I bet it's as good as she says!|
Cathy's Slow Cooker Banana Bread
6 Tbsp. softened butter
2/3 cup white sugar
4 mashed bananas; the riper, the better!
1 1/2 cups flour1 tbsp. cocoa
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate chips
Cream butter and sugar in a bowl. Beat in egg. Add banana. Mix.
Add remaining ingredients and stir. Put into greased loaf tin (any that will fit into your crock pot). Tin is not to touch the bottom of the pot. I use two mini tart foils upside down and place the pan on them. Put a paper towel over the pot under the lid. Place a toothpick between the pot and the paper towel.
Cook on high for 2 hours and 15 minutes. Do not lift lid during the first two hours!
Let cool for 20 minutes before eating.