Easy Slow Cooker Caramel Banana Pecan Bread Casserole Recipes

CARAMEL-BANANA-PECAN BREAD CASSEROLE

Steps:

• Preheat oven to 300 degrees. Arrange bread cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until cubes are golden, stirring once or twice; cool. Place cubes in slow cooker.
• In a large bowl whisk together half and half, eggs, sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread cubes in cooker. With the back of a large spoon, press bread down slightly to moisten cubes completely.
• In a medium bowl use a pastry blender to cut butter into brown sugar until pieces are pea size. Stir in pecans. Sprinkle pecan mixture over bread mixture in cooker.
• Cover and cook on low heat setting for 4 to 5 hours or until a knife inserted in the center comes out clean. Turn off and let cool for 30 minutes. Serve with Caramel-Banana Sauce (recipe below).
• CARAMEL-BANANA SAUCE: In a medium heavy saucepan combine 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter or margarine, and 2 tablespoons light-color corn syrup (I use clear). Bring to boiling over medium high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 3 minutes more. Remove from heat. Stir in 1 teaspoon vanilla extract. Stir in 1 banana, thinly sliced. Makes 1.5 cups. Serve immediately over bread.

MOIST BANANA PECAN BREAD

Steps:

• Preheat oven to 325. Grease a 9" x 5" loaf pan.
• In a large mixing bowl, beat together butter and brown sugar until creamed. Beat in eggs, mashed bananas, and vanilla until creamy.
• In a seperate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually add this dry mixture into creamed mixture and mix well. Batter will get thick.
• Stir in chopped pecans.
• Pour into greased loaf pan. Bake at 325 for 70-80 minutes.
• Makes 1 loaf.