This bread was probably one of the moistest breads I have ever made and eaten! It was still very moist on day two and three. It got rave reviews from the hubby and kids as well!
The recipe came from here.
Crock pot
Banana Bread
Ingredients
1
3/4 cups all-purpose gluten-free flour (featherlite)
1
1/4 tsp Xantham gum
2
tsp baking powder
1/2
tsp salt
1/4
tsp baking soda
1/3
cup butter or margarine
2/3
cup sugar
2
eggs, well beaten
2
tbsp honey
3
ripe bananas, well mashed
Instructions
Grease
and flour (use gluten-free flour) a 4 1/2 quart crockpot. (I just lined mine with parchment paper and it worked great!) Mix flour, xantham gum, baking powder,
salt, and baking soda together in a small bowl, set aside. Cream butter with an electric mixer until
fluffy. Slowly add sugar, eggs, honey, and mashed bananas. Mix until smooth. Gradually add flour mixture to creamed
mixture. Pour into crockpot, cover and
cook in high for 1 1/4 to 1/2 hours or until toothpick inserted comes out
clean. (It took close to 2 hours for mine to cook all
the way through) Let cool, then
invert bread onto serving platter. Enjoy!
No comments:
Post a Comment