Slow Cooker Bourbon Banana Bread

This banana bread is full of surprises. First, it’s spiked with the flavors of bourbon, pecans and chocolate chips (topped with a bourbon glaze and more pecans for good measure). And because it’s baked in your slow cooker, there’s not need to heat up the oven.

Ingredients

• 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
• 2 tablespoons butter, melted
• 1 cup powdered sugar
• 1 tablespoon bourbon
• 1 teaspoon hot water

Instructions

• 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.
• 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.
• 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.
• Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
• 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.