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Slow Cooker BourbonBanana Bread IngredientsBread2 2/3 cups originalbisquick mix1 ½ cups mashed veryripe bananas¾ cup granulated sugar1/3 cup butter, melted2 tablespoons bourbon1 teaspoon vanilla3 eggs1 teaspoon groundcinnamon¾ cup semisweetchocolate chips¾ cup chopped toastedpecans Glaze2 tablespoons butter,melted1 cup powdered sugar1 tablespoon bourbon1 teaspoon hot water
Grease bottom only of3 ½ to 4 quart round slow cooker with cooking spray. Sprinkle lightly with 2 teaspoons of thebisquick mix. In a large bowl, stirbananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, thevanilla and eggs until well blended. Stir in remaining bisquick mix, the cinnamon, chocolate chips and ½ cupof the pecans until well blended. Pourinto slow cooker. Cover; cook on Highheat setting 1 hour and 30 minutes to 2 hours or until toothpick inserted incenter of the loaf comes out clean. Turnoff slow cooker, uncover, and remove ceramic base from cooker to coolingrack. Let cool 15 minutes. Loosen edge of breadwith thin metal spatula. Remove breadfrom slow cooker to cooling rack. Cool 1hour. In a small bowl, mixglaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining ¼ cup pecans. Recipe Source
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