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Slow Cooker Bourbon Banana Bread

on January 13, 2013

Bread
2 2/3 cups Original Bisquick® mix 1 1/2 cups mashed very ripe bananas 3/4 cup granulated sugar 1/3 cup butter, melted 2 tablespoons bourbon 1 teaspoon vanilla 3 eggs 1 teaspoon ground cinnamon 3/4 cup semisweet chocolate chips 3/4 cup chopped toasted pecans
Glaze
2 tablespoons butter, melted 1 cup powdered sugar 1 tablespoon bourbon 1 teaspoon hot water

Save $$$ on your favorite brands
1 Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
2 In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
3 Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
4 Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
5 In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.

Bread
2 2/3 cups Original Bisquick® mix 1 1/2 cups mashed very ripe bananas 3/4 cup granulated sugar 1/3 cup butter, melted 2 tablespoons bourbon 1 teaspoon vanilla 3 eggs 1 teaspoon ground cinnamon 3/4 cup semisweet chocolate chips 3/4 cup chopped toasted pecans
Glaze
2 tablespoons butter, melted 1 cup powdered sugar 1 tablespoon bourbon 1 teaspoon hot water

Save $$$ on your favorite brands
1 Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
2 In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
3 Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
4 Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
5 In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.

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