Ingredients
2 cups all-purpose flour
2 tsp baking soda
2 tsp salt
¼ cup pecan nuts
1 cup brown sugar
½ cup unsalted butter, softened
2 medium-sized eggs
2 tbsp milk
1 tsp vanilla extract
4 small bananas, overripe, mashed
Preparation
Grease and flour the insert of the slow cooker.
Sift the flour, baking soda, and salt into a large mixing bowl.
Add pecan nuts to the dry ingredients, mix and set aside.
In a separate bowl, mix the brown sugar and softened butter. Then stir in the eggs.
Add milk and vanilla extract into the mixture and mix well. Stir in the mashed bananas.
Add the dry ingredients into the wet ingredients and mix until the dry ingredients are full incorporated into the batter.
Transfer batter into the slow cooker and place the lid.
Cook on high setting for 2 to 3 hours. Check the bread after 2 hours by insert the toothpick in the center of the bread. If the toothpick comes out clean, the bread is done.
Let the bread cool on rack before slicing. Then serve with strawberry jam and enjoy!
