Are your eyes dazzled? Is your heart racing? Do you have goosebumps? If so my friends, you’ve just fallen in LOVE with this YUMMY banana bread that was cooked in a slow cooker.
Yes… a slow cooker.
I must admit, I was a little skeptical at first. My girlfriend who is a slow cooker cooking Queen makes everything from dinner rolls & quick bread to stews & soups and her creations are delicious. So, I figured if she could do it, so can I, and now you can too.
LET’S BREAK BREAD,
This is the closest you’ll ever come to throwing ingredients into a bowl and having a TA-DA moment, but first, we’re going to need some measurements:
- Coconut nonstick cooking spray
- 2 Tablespoons flaxseed meal (egg replacer)
- 6 Tablespoons Springwater (Egg replacer)
- 1 cup of date sugar
- 1 cup of mashed bananas
- ½ cup grapeseed oil
- 1⅔ cups of Spelt flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon pink salt
- 3/4 cups of vegan mini chocolate chips
- 1 Tablespoon Spelt flour
- ¼ cup of chopped walnuts
To start, I advise that you combine the egg replacer ingredients first allowing 10 minutes to transform into a gelatinous consistency while you gather the other ingredients. Next, coat the inside of the slow cooker with a nonstick cooking spray as mentioned in the above-listed ingredients, I used coconut nonstick, but any plant-based spray will do.
In the meantime, while the egg replacements are alchemizing, in a medium-sized bowl combine the next four ingredients through the grapeseed oil that includes the egg replacer. In a large bowl mix the next four ingredients through the pink salt. With a big spoon or spatula, stir in the banana mixture stir until combined avoid over mixing. Toss in ½ cup of mini chocolate chips along with the 1 tablespoon of Spelt flour, incorporate into the banana mixture again, do not over mix. Spoon mixture into the slow cooker. Sprinkle on the remaining mini chocolate chips and walnuts covering the entire batter as shown in the picture below. Cover and bake for an hour and forty-five minutes.
Now, that the bread is “baking”, please allow me to enlighten you on some of the health benefits to baking with Date Sugar.
DATE SUGAR BENEFITS:
- Two words: Fiber Rich. Because date sugar derives from whole dates you get a healthy dosage of fiber concentration in every bite + it’s an excellent alternative to brown sugar with half the sweetness and ALL the flavor of butterscotch candies.
- Mineral Density: Wow, this sugar is loaded with all the GOOD, GOOD. It’s HIGH in magnesium, phosphorus, iron, calcium, and potassium.
Let’s check on our cake. It’s done!
Before you go diving in face first, allow 30 minutes to cool this will ensure a clean, fully intact cake.
TA-DA!!!
Fully intact with a moist spongy texture, infused with banana notes permeating in every morsel while the chocolate chips dance in gooey pockets of molten bliss, as the walnuts deliver a nutty crunch.
The best part: we didn’t use the oven. 🙂
So yeah, we got that YUMMY banana bread.
If you benefitted from this post and would like to consume more bread baking content check out:
- Calendula Bread For Bread Lovers
- Soulful Vegan CornBread
- Blueberry Banana Bread Squares
- Homemade Pumpkin Naan
HOW TO MAKE YUMMY BANANA BREAD
- Coconut nonstick cooking spray
- 2 Tablespoons flaxseed meal (egg replacer)
- 6 Tablespoons Springwater (Egg replacer)
- 1 cup of date sugar
- 1 cup of mashed bananas
- ½ cup grapeseed oil
- 1⅔ cups of spelt flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon pink salt
- 3/4 cups of vegan mini chocolate chips
- 1 Tablespoon spelt flour
- ¼ cup of chopped walnuts
- Coat a 4 quart slow cooker with cooking spray. Set aside.
- Make the egg replacement mixture. Allow to sit for 10 minutes.
- In a medium-sized bowl combine the next four ingredients through the grapeseed oil that includes the egg replacer.
- Next, in a large bowl mix the next four ingredients through the pink salt. Stir in banana mixture, stir until combined. Toss in ½ cup of mini chocolate chips along with the 1 tablespoon of spelt flour, incorporate into banana mixture.
- Spoon mixture into slow cooker. Top with the remaining mini chocolate chips and walnuts.
- Cover and cook on HIGH for an 1 hour 45 minutes until toothpick comes out clean.
- When removing the lid do not allow the condensation to drain onto the cake. (No soggy cakes allowed)
- Allow to cool 30 minutes in slow cooker uncovered, then remove bread to further cool on a wire rack.
Combine 2 Tablespoons flaxseed meal and 6 Tablespoons of water. Let sit for 10 minutes before adding to your recipe.
Disclaimer: This post has a Date Sugar affiliate link.
