Crock pot banana bread

There is no better way to use up a ripe banana than to make this slow-cooker banana bread. Use a Bisquick™️ mix because this base makes assembly quick and easy.
June 7, 2018

*ingredients :

°375 very ripe mash bananas (about 4 bananas)
°175 ml sugar
°1/3 cup (75 ml) softened butter
°5 ml (1 teaspoon) of vanilla
°3 eggs
°650 ml (2 2/3 C) Bisquik mix

* Methods :

Spray a 4- to 4-1/2-quart (2 to 2.12-quart) slow cooker casserole with cook spray. Line the bottom with parchment paper and spray with cooking spray again.
In a large bowl, combine bananas, sugar, melted butter, vanilla, and eggs until smooth. Stir into Bisquick™️ mixture until well blended.
Pour into the slow cooker. Place a clean, folded tea towel under the lid of the slow cooker. This will prevent condensation drops from falling on the bread. Cook on high heat for an hour. Carefully remove the ceramic plate from the slow cooker, turn it 180 degrees and return it to the appliance, leaving the lid on the plate. Continue cooking over high heat for 1 to 1.5 hours or until a toothpick inserted in the center and moist crumbs come out. Transfer the ceramic dish to a wire rack; Uncover and let stand for 15 minutes. Remove the bread from the ceramic plate and place it on a wire rack. Remove the butter paper. Let it cool completely, about 1 hour

Enjoy !