Slow Cooker Strawberry Banana Bread Recipes

STRAWBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

STRAWBERRY BANANA BREAD

Steps:

• Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
• In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
• In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
• Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVER MIX! Fold in floured covered strawberries.
• Pour batter into prepared loaf pans and bake at 375*F for 15 minutes. REDUCE heat to 350*F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

SLOW-COOKER BANANA BREAD

Steps:

• Place a piece of parchment paper into a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.

SLOW-COOKER BANANA BREAD

Steps:

• Spray 4- to 4 1/2-quart round slow cooker with cooking spray. Line bottom with cooking parchment paper, and spray again.
• In large bowl, stir bananas, sugar, melted butter, vanilla and eggs until well blended. Stir in Bisquick™ mix until well blended.
• Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto bread. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on High heat setting 1 hour to 1 1/2 hours or until toothpick inserted in center comes out with moist crumbs. Transfer ceramic insert from cooker to cooling rack; uncover and let stand 15 minutes. Remove bread from ceramic insert to cooling rack. Peel off parchment paper. Cool completely, about 1 hour.

STRAWBERRY-BROWN BUTTER BANANA BREAD

Steps:

• Heat oven to 350°F. Grease or spray bottom only of 9x5-inch loaf pan.
• In 1-quart saucepan, heat butter over medium heat, stirring occasionally, until golden brown. Remove from heat; pour through strainer into small bowl to remove blackened bits.
• In large bowl, beat butter and sugar with electric mixer on medium speed 2 minutes. Stir in eggs until combined.
• Add bananas, buttermilk and vanilla; stir until smooth. Add flour, baking soda and salt; stir until just combined. Fold in strawberries. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. (Cover loosely with foil if top is browning too quickly.)
• Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.

STRAWBERRY BANANA BREAD WITH NUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
• Sift flour, baking soda, cinnamon, and salt together into a bowl.
• Cream sugar and butter together in a large bowl. Mix in sour cream, eggs, and vanilla. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries and nuts. Pour into the prepared pan and set on the lined baking sheet.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.

STRAWBERRY-BANANA BREAD WITH WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8.5x4.5-inch loaf pans and one 5.75x3-inch mini loaf pan with butter.
• Lightly beat eggs in a large bowl with an electric mixer. Add sugar, strawberries, bananas, yogurt, oats, oil, applesauce, and vanilla and beat until well combined. Let sit for 5 minutes to soak oats.
• Add flour, baking soda, cinnamon, salt, and nutmeg to the strawberry-banana mixture, beating just until combined. Stir in walnuts. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes for mini loaf and 1 hour for larger loaves.