Rice Cooker Banana Bread Recipe 385 Recipes
RICE COOKER BANANA BREAD RECIPE - (3.8/5)
Provided by á-46045
Number Of Ingredients 9
Steps:
- Put bananas, butter and sugar in a mixer and mix until smooth. Add in eggs and vanilla and mix. Sift together dry ingredients then slowly mix with wet mixture. Grease the inside of a rice cooker with butter, add batter and start. Cooking time depends on brand of rice cooker but it should bake around 90 minutes. For some rice cookers will be about two cycles. When banana bread has completed cooking, let cool in rice cooker and then turn out onto a plate and serve.
SLOW-COOKER BANANA BREAD
I love to use my slow cooker. I started to experiment with making bread in it so I wouldn't have to heat up my kitchen by turning on my oven. It's so easy and simple. I make this slow-cooker banana bread all the time. -Nicole Gackowski, Antioch, California
Provided by Taste of Home
Categories Snacks
Time 2h40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Place a piece of parchment paper into a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.
Nutrition Facts : Calories 210 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 276mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
RICE COOKER BANANA BREAD
Banana bread is a favorite everywhere apparently! So if you have some old ripe banana's and a rice cooker you are on your way to a great treat. This recipe was adapted from one I saw in Japan. Asian banana's are much sweeter and smaller than the commercial ones found in North America or Europe so the sugar has been turned down in this recipe. If you like yours a bit sweeter substitute brown sugar for white sugar. Your banana's need to be very soft to touch, with black skins or very spotted to make this taste the best. If you do not have access to baking soda you may omit or substitute with 1/2 teaspoon more baking powder. Powdered milk is ok for this recipe if fresh milk is not available.
Provided by circle3
Categories Breads
Time 1h40m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Combine dry ingredients (except powdered sugar) and mix well.
- Add the wet materials from recipe on top of the dry mixture and mix until lumpy smooth.
- Add nuts to mixture if desired and stir to distribute through batter.
- Lightly oil or spray inside of cooker bowl with oil.
- Pour batter into cooker bowl.
- Set cooker for slow (if yours allow this) and press start.
- Cooker will normally shut off after a few minutes, just wait about 5 minutes an restart it.
- Cook for about 90 minutes or 2 normal rice cycles ( your time may vary).
- Check bread after 60 minutes for status.
- Bread is finished when tooth pick comes out clean from center and mid center of bread.
- Take pan out of cooker and let cool for 20 minutes.
- Put plate over top of cooker bowl and invert quickly to transfer cake to plate.
- Dust top of bread with powdered sugar when cooled to finish the bread.
- Serve slightly warm or cold.
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