Banana Bread
- 1/2 cup, plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- Pinch of salt
- 3 tablespoons vegetable oil
- 1/4 cup light or dark brown sugar
- 1 large egg yolk
- 1/2 cup mashed banana
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/4 cup walnuts, chopped
- 1. Place a cookie cutter, Mason jar ring, or a ring made from aluminum foil inside the slow cooker. Butter a 5-inch mini loaf pan and set aside.
- 2. Whisk together the flour, baking soda, and salt in a small bowl. Add oil, brown sugar, egg yolk, banana, milk, and vanilla, stirring just until flour mixture is incorporated. Fold in nuts.
- 3. Scrape batter into prepared loaf pan. Transfer loaf pan to sit on top of ring in slow cooker.
- 4. Place paper towels, still attached together, folded as necessary, over the top of the slow cooker. Cover and cook on High for 2 hours. When a toothpick inserted in the middle of the loaf comes out clean, the bread is cooked. If it does not emerge clean, continue cooking an additional 30 minutes.
- 5. Carefully remove the loaf pan from the slow cooker. Run a knife around the inside of the loaf pan and turn the loaf out onto a rack to cool. Serve warm or at room temperature.
flour, baking soda, salt, vegetable oil, light, egg yolk, mashed banana, milk, vanilla, walnuts
Taken from www.epicurious.com/recipes/food/views/banana-bread-51200020 (may not work)