Imagine rolling out of bed and waking up to freshly baked Banana Chocolate Chip bread. Well, it doesn’t have to be a dream.
Yield: 16slices
Prep Time: 15 minutesmins
Cook Time: 4 hourshrs
Total Time: 4 hourshrs15 minutesmins
Ingredients
1cupwhole wheat flour
1cupall-purpose flour
2teaspoonsbaking powder
1teaspoonground cinnamon
¼teaspoonground nutmeg
4ripe bananas, mashed
2tablespoonsbutter, melted
½cuppacked brown sugar
2large egg whites
¼cupunsweetened vanilla almond milk, or any preferred milk
½cupsemi-sweet chocolate chips
½cupchopped and toasted pecans, optional
Instructions
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.
Notes
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.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.