We love banana bread, but not for days on end. This small loaf is perfect for a treat lasting a day or two. The paper towels prevent the natural build-up of steam from potentially dripping on the loaf and making the bread soggy.
Recipe information
Yield
Makes 1 small loaf
Ingredients
Preparation
Step 1
1. Place a cookie cutter, Mason jar ring, or a ring made from aluminum foil inside the slow cooker. Butter a 5-inch mini loaf pan and set aside.
Step 2
2. Whisk together the flour, baking soda, and salt in a small bowl. Add oil, brown sugar, egg yolk, banana, milk, and vanilla, stirring just until flour mixture is incorporated. Fold in nuts.
Step 3
3. Scrape batter into prepared loaf pan. Transfer loaf pan to sit on top of ring in slow cooker.
Step 4
4. Place paper towels, still attached together, folded as necessary, over the top of the slow cooker. Cover and cook on High for 2 hours. When a toothpick inserted in the middle of the loaf comes out clean, the bread is cooked. If it does not emerge clean, continue cooking an additional 30 minutes.
Step 5
5. Carefully remove the loaf pan from the slow cooker. Run a knife around the inside of the loaf pan and turn the loaf out onto a rack to cool. Serve warm or at room temperature.
Recipe notes
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