To tell you the truth I've never really been a fan of banana bread. I just find them typically lacking in flavor and super dry. Cooking breads in the crock-pot makes them super moist, which is ideal when making a recipe like this. Wesley, my husband, gave his seal of approval saying that it was "awesome" and eating half of it before I could even take a bite.
Feel free to modify the recipe by adding walnuts or chocolate chips to the mix or as a topping!
For those who want to use their oven instead of the crock pot cook at 350 degrees for 1 hr or until toothpick comes out of the center clean.
Ingredients
4 ripe bananas, mashed with fork1/3 vegetable oil
3/4 brown sugar
1/4 cup silken tofu (pureed)
1 tablespoon vanilla
1 tablespoon almond extract (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
With a spoon, mix vegetable oil into the mashed bananas in a mixing bowl. Mix in the brown sugar, silken tofu, vanilla and almond extract, spices, baking soda and salt. Add the flour last and mix. Pour the batter into a sprayed bread/loaf pan (I used Bakers Joy spray). Now add two cups of water to your crock-pot and place the pan into a crock-pot. Cover the top of the crock-pot with eight-ten paper towels to trap condensation and keep the bread from becoming mushy. Place the crock-pot lid on top of the crock-pot making sure the paper towels are arranged so that they don't fall into the pan and bake on high 2½ to 3 hours.
