Wednesday, November 21, 2012

Bourbon Banana Bread

Mom and Dad arrived tonight for their Thanksgiving stay. I made our Thanksgiving baked goods (pumpkin pie and date nut bread) as well as something new - Slow Cooker Bourbon Banana Bread.

Slow Cooker Bourbon Banana Bread

  • 2 2/3 cups Original Bisquick® mix
  • 1 1/2 cups mashed very 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 semisweet chocolate chips
  • 3/4 cup chopped toasted pecans
  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1 tablespoon bourbon
  • 1 teaspoon hot water
  1. Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the 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 remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
  3. Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
  4. Loosen edge of bread with thin metal spatula. 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. Sprinkle evenly with remaining 1/4 cup pecans.
Makes 16 servings
At first I thought it hadn't cooked all of the way through, but I'm guessing that it was probably the mashed bananas that made the bread look like it wasn't cooked through. The flavor was good, and the glaze wasn't too sweet. And the bourbon flavor wasn't overpowering, which is something that I worry about whenever cooking with alcohol.

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