Gluten-Free Banana Bread Made in the Slow Cooker!
This Gluten-Free Banana Bread Made in the Slow Cooker is perfect for anyone who is gluten intolerance. Each banana’s gooey sweetness balances the nutty crunch of walnuts. It is moist and tender, without being runny or heavy.
Everyone loves banana bread but it can be tough to find a recipe that doesn’t contain gluten if you are on a gluten-free diet. This easy slow cooker banana bread has all the flavor your taste buds want with none of the protein they don’t need! And best yet, because this banana loaf cooks in an insulated container (like a crock pot) at low heat for hours, there’s no fussing around—you just set it up before bedtime and wake up to breakfast tasting like dessert.
You can change this up by using walnuts, pecans or even leave the nuts out of the bread. If you have a bit of a sweet tooth you could add some semi-sweet chocolate chips. This is a great way to use up over ripe bananas. When my bananas turn brown I usually chop them up and freeze them for banana bread recipes.
In a taste test I couldn’t tell the difference between regular banana bread and the gluten free one.! Same moist texture and taste! This is definitely going in my recipe box!
I decided to make it in the crockpot because as we get closer to summer my house is hot enough! I don’t want to turn the oven on if I don’t have to. Yes, it does take longer to cook, but my air conditioner doesn’t have to get in a fight with my oven! That’s a win for me!
Gluten-Free Crock Pot Banana Bread
This Gluten-Free Banana Bread Made in the Slow Cooker is perfect for anyone who is gluten intolerance. And you don't have to heat the oven.
Ingredients
- 1 3/4 cups all-purpose gluten-free flour
- 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.
- 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 me)
- Let cool, then invert bread onto serving platter.
- Enjoy!
Got left over bananas? Try these yummy banana chips. They make a great snack for when you want something a little healthier. Plus they are great for taking on road trips or hiking.
Well, hello! I may need to try this.
I am going to make this recipe for my girlfriend who just found out that she is gluten intolerant. They are on vacation so I will have it ready when she gets home. by