- Calories: 130
- Protein: 3 g
- Total Fat: 3 g
- Unsaturated Fat: 1.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 2 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 2 g
- Total Sugar: 13 g
- Natural Sugar: 3.5 g
- Added Sugar: 9.5 g
- Sodium: 15 mg
Imagine rolling out of bed and waking up to freshly baked Banana Chocolate Chip bread. Well, it doesn’t have to be a dream. Simply “bake” your bread overnight in the slow cooker and enjoy a warm breakfast treat in the morning. It’s like a dream come true!
- Prep time
- Total Time
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 ripe bananas, mashed
2 tablespoons butter, melted
½ cup packed brown sugar
2 large egg whites
¼ cup unsweetened vanilla almond milk (or any preferred milk)
½ cup semi-sweet chocolate chips
½ cup chopped and toasted pecans (optional)
Make sure your bread pan(s) fits in your slow cooker.
In a medium bowl, whisk together flours, baking powder, cinnamon and nutmeg.
In a large bowl, thoroughly combine bananas, butter, brown sugar, egg whites and almond milk. Sprinkle dry mixture over banana mixture and fold until ingredients are just combined. Take care not to overmix; batter will be slightly lumpy. Gently fold in chocolate chips and toasted pecans, if using.
Pour batter into bread pan coated with nonstick oil spray. Place bread pan in slow cooker and set to low for 4 hours.
To serve, cut bread into 1-inch-thick slices and then cut in half again if using a single large loaf pan.
Note: If using 2 small loaf pans, you may need to prop 1 up using foil paper in order to fit into your slow cooker. Be sure to play with pan placement before pouring batter in. This recipe works for 2 small loaf pans or 1 large pan.
Alternatively: Bake in a 350˚ oven for 50 to 55 minutes on the middle rack, or until a toothpick inserted into the center of loaf comes out clean.
If adding pecans to the batter, each slice is 160 calories.