Crock Pot Bourbon Banana Bread

Oh my yumminess is how I would describe this Crock Pot Bourbon Banana Bread! This bread is decadent, rich and oh so tasty! The house smells so good while this is baking. The bourbon adds a nice rich flavor to the banana bread with a bit of crunch from the pecans.

I am so glad we picked up a bottle of bourbon while we were in St. Thomas on our cruise a few weeks ago. I am looking forward to making many fall recipes with the bourbon. I really like the smoky rich flavor it added to this Bourbon Banana Bread. Do you have any recipes you love for Fall?

Now that the weather is cooling off here in Spokane I am starting to think about heartier recipes. I see a lot of crock pot recipes coming up on the blog over the next few months. The house smells so good all day while the crock pot is going. This is a dangerous benefit/temptation when you work from home.

Crock Pot Bourbon Banana Bread

Ingredients

Bread:
2 2/3 cups Original Bisquick mix
1 1/2 cups mashed ripe bananas
3/4 cup granulated sugar
1/3 cup butter, melted
2 tablespoons bourbon
1 teaspoon vanilla
3 eggs
1 teaspoon ground cinnamon
3/4 cup chopped toasted pecans

Glaze:
2 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon bourbon
1 teaspoon hot water

Directions:
1. Spray the bottom of the crock pot with cooking spray. Sprinkle lightly with Bisquick mix

2. In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in Bisquick mix, the cinnamon and 1/2 cup of the pecans until well blended. Pour into slow cooker.

3. Cover and cook on High heat setting 1 hour 30 minutes or until toothpick inserted in loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool.

4. Loosen edge of bread. Remove bread from slow cooker to cooling rack. Cool 1 hour.

5. In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread.

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Crock Pot Bourbon Banana Bread

Ingredients

• Bread:
• 2 2/3 cups Original Bisquick mix
• 1 1/2 cups mashed ripe bananas
• 3/4 cup granulated sugar
• 1/3 cup butter melted
• 2 tablespoons bourbon
• 1 teaspoon vanilla
• 3 eggs
• 1 teaspoon ground cinnamon
• 3/4 cup chopped toasted pecans
• Glaze:
• 2 tablespoons butter melted
• 1 cup powdered sugar
• 1 tablespoon bourbon
• 1 teaspoon hot water

Instructions

1. Spray the bottom of the crock pot with cooking spray. Sprinkle lightly with Bisquick mix
2. In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in Bisquick mix, the cinnamon and 1/2 cup of the pecans until well blended. Pour into crock pot
3. Cover and cook on High heat setting 1 hour 30 minutes or until toothpick inserted in loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool.
4. Loosen edge of bread. Remove bread from slow cooker to cooling rack. Cool 1 hour.
5. In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread.

Recipe adapted from: Pillsbury slow cooker recipes

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