Slow Cooked Banana Bread

Preparation Time: 20 minutes
Cooking Time: 3 hours on high

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Ingredients

200g strong white flour (or plain flour will do)
2tsp baking powder
2tsp cinnamon
3 ripe bananas
2 eggs
100ml vegetable/sunflower oil
150g soft brown sugar
1tsp vanilla extract
Kettle of boiling water

Method

1. The mixture makes enough to completely fill a 1lb loaf tin
2. Lightly grease the loaf tin and the same with greaseproof paper to line the tin and make it easier to remove once cooked
3. Set the kettle to boil and turn the slower cooker on to pre-heat on high
4. Sieve the flour, cinnamon and baking powder together into a mixing bowl
5. In a small bowl, break the eggs and whisk until blended
6. In another small bowl, mash the bananas until smooth
7. Combine the bananas and egg mixture and stir well until completely mixed
8. Add the soft brown sugar, vegetable/sunflower oil and vanilla extract to the egg/banana mixture
9. Make a well in the middle of the dry ingredients and pour in the egg/banana mixture
10. Mix until smooth, but do not overwork
11. Turn the slow cooker off now that it has pre-heated
12. Gently pour the mixture into your prepared loaf tin
13. Gently place the loaf tin into the slow cooker and pour the boiling water around the tin until it comes ¾ up the height of the tin
14. Place the lid on your slow cooker and cook on a high heat for three (3) hours, checking the banana bread after two (2) hours
15. You’ll know when the bread is cooked when you can push a clean skewer into the centre of the bread and it comes out clean
16. Once cooked, remove the load from the slow cooker and allow to cool before cutting, but best eaten warm

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