Slow Cooker Banana Bread With Condensed Milk

Three ingredient banana bread – just bananas, condensed milk and self raising flour! Best baked in a slow cooker, it is easy to make and delicious.

No eggs or dairy? Try my Vegan Banana Bread

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Our current surreal circumstances have created some unlikely viral sensations… Dalgona Coffee, No Yeast Bread and 3 ingredient banana bread keep showing up on my social media stream.

So, naturally, I felt I simply HAD to try them all. I was especially intrigued by the banana bread recipe which uses these three ingredients (no boxed cake mix in sight)

1. Sweetened condensed milk (Carnation is the best I have tried)
2. Bananas – obvs! as my daughter would say – the riper the better
3. Self raising flour (self rising flour for those across the pond)

You will note that you don't need any eggs, sugar or butter for this recipe and what's more most people were cooking this banana cake in their slow cooker. Say what???

Three ingredient banana bread

The recipe sounds beyond easy because IT IS! Mash the bananas, mix in the condensed milk and then fold in the flour. Easy peasy, child's play etc.

But cooking it in a slow cooker takes some getting used to, especially if you usually only use your crockpot for stews and curries.

I also deviated from the three ingredients and added some extras of my own. These are entirely optional so I leave it up to you whether to include. I also added

• Baking powder – I wasn't 100% sure how fresh my self raising flour was so this was an "in case" tweak
• ground cinnamon and salt – for added flavour
• chocolate chips – ditto
• chocolate glaze – a slow cooker banana cake is not exactly a looker… so this was to prettify the cake as well as for added deliciousness

SLOW COOKER BANANA BREAD

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Put the bananas in a mixing bowl and mash really well using a fork or potato masher. Alternatively give them a good blitz in a food processor or mini chopper.

STEP 2 Add the sweetened condensed milk and stir well to combine.

STEP 3 Sift the flour over the bowl and mix well to create a smooth batter. Make sure that no dry pockets of flour lurk in the bottom of the bowl.

STEP 4 Now add the optional ingredients (if using) – baking powder, salt and ground cinnamon.

STEP 5 Fold in the chocolate chips (if using). I used milk chocolate chips but you can use whatever you like or replace them with chopped nuts etc.

STEP 6 Line your slow cooker with two layers of baking paper or use a cake liner (check it fits your crock pot). Add the batter and level.

STEP 7 Cover the cooker with a clean tea towel to protect the cake from condensation collecting on top and then add the lid. Cook on HIGH for two hours.

STEP 8 Lift the banana bread out of the slow cooker using the overhanging paper (be careful the crock pot will be hot). As you can see the cake is risen but looks pale and uncooked on top. Carefully remove the paper from under the cake and place on the top. Flip the cake over and place back in the slow cooker top side down. Cook for a further 30 minutes on high.

STEP 9 Your cake should now be cooked all the way through. Test using a skewer – it should come out clean. If the cake is still undercooked you can continue to cook for a little longer. Mine was perfectly cooked in 2 1/2 hours on HIGH.

STEP 10 Cover the banana bread with chocolate glaze (optional).

STEP 11 Add chocolate buttons or any decorations you like and enjoy!

Baking in the oven

I must admit that I have had limited success baking this 3 ingredient banana bread in the oven. I have tried twice and both times the cake was a little moist even after cooking for over an hour.

I would definitely advise adding the baking powder if you are baking in the oven, I think the cake needs the extra lift. But ideally cook this in the gentle heat of your slow cooker – my regular banana loaf is a better bet for oven baking!

Put the batter in a 2lb loaf tin lined with baking paper or a cake liner. Bake in a 350F (180C) preheated oven for approximately 1 hour 15 minutes, testing after 1 hour. Tent the cake with foil if it colouring too quickly.

Tips and FAQs

TOO MANY RIPE BANANAS? This cake is a great way to use four of them but remember you can also peel and freeze them to use another day! Make sure you make a note of the weight and use within 6 months.

HOW TO MAKE SELF RAISING FLOUR If you don't have self raising flour you can make it. Simply add 2 teaspoons baking powder to every cup (130g) of plain flour. So for this cake you will need 2 cups (260g) all purpose flour and 4 teaspoons baking powder (check it is in date!).

MAKE SURE YOUR FLOUR IS FRESH Self rising flour has a shorter self life than all purpose. Check the use by date – this recipe is likely to fail if your flour is past its best. Same goes for any rising agents you add (baking powder or soda).

Storing and freezing

This cake keeps surprisingly well for several days in a cake container without getting stale.

You can also freeze it (without any glaze), ideally in slices, wrapped well in two layers of wrap and stored in freezer bags. Thaw in the fridge before serving, reheating in the microwave for just a few seconds.

Have you made my 3 ingredient banana bread recipe? Post a photo on myFacebook page, share it onInstagram, or save it toPinterestwith the tag #supergoldenbakes and make my day!

Banana bread

• ▢ 4 ripe medium bananas
• ▢ 1 tin sweetened condensed milk (400g /14oz tin)
• ▢ 2 cups (260g) self raising flour (self rising flour)

Optional ingredients

• ▢ 1 tsp baking powder
• ▢ 1 tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ ½ cup (100g) milk chocolate chips or chopped nuts

Optional glaze

• ▢ 5 tbsp hazelnut spread (Nutella)
• ▢ 2 tbsp milk or cream or more, as needed

To decorate

• ▢ Chocolate buttons or chopped chocolate bar

• Put the bananas in a mixing bowl and mash really well using a fork or potato masher. Alternatively give them a good blitz in a food processor or mini chopper.

• Add the sweetened condensed milk and stir well to combine.

• Sift the flour over the bowl and mix well to create a smooth batter. Make sure that no dry pockets of flour lurk in the bottom of the bowl.

• Now add the optional ingredients (if using) – baking powder, salt and ground cinnamon.

• Fold in the chocolate chips (if using). I used milk chocolate chips but you can use whatever you like or replace them with chopped nuts etc.

• Line your slow cooker with two layers of baking paper or use a cake liner (check it fits your crock pot). Add the batter and level.

• Cover the cooker with a clean tea towel to protect the cake from condensation collecting on top and then add the lid. Cook on HIGH for two hours.

• Lift the banana bread out of the slow cooker using the overhanging paper (be careful the crock pot will be hot). The cake will look pale and uncooked on top. Carefully remove the paper from under the cake and place on the top. Flip the cake over and place back in the slow cooker top side down. Cook for a further 30 minutes on high.

• Your cake should now be cooked all the way through. Test using a skewer – it should come out clean. If the cake is still undercooked you can continue to cook for a little longer. Mine was perfectly cooked in 2 1/2 hours on HIGH.

• Heat the Nutella and milk in a small saucepan over low heat. Stir until you have a smooth glaze, adding a little more milk if needed. Drizzle over the banana bread. Add chocolate buttons or any decorations you like and enjoy!

Baking in the oven

I have had less success with baking this 3 ingredient banana bread in the oven. I have tried twice and both times the cake was a little moist even after cooking for over an hour. I would definitely advise adding the baking powder if you are baking in the oven, I think the cake needs the extra lift.

Put the batter in a 2lb loaf tin lined with baking paper or a cake liner. Bake in a 350F (180C) preheated oven for approximately 1 hour 15 minutes, testing after 1 hour. Tent the cake with foil if it colouring too quickly.

Storing and freezing

This cake keeps surprisingly well for several days in a cake container without getting stale. You can also freeze it (without any glaze), ideally in slices, wrapped well in two layers of wrap and stored in freezer bags. Thaw in the fridge before serving, reheating in the microwave for just a few seconds.

Calories: 143 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 3 g | Cholesterol: 1 mg | Sodium: 153 mg | Potassium: 176 mg | Fiber: 2 g | Sugar: 10 g | Vitamin A: 31 IU | Vitamin C: 3 mg | Calcium: 32 mg | Iron: 1 mg

Slow Cooker Banana Bread With Condensed Milk

Source: https://www.supergoldenbakes.com/3-ingredient-banana-bread/

Posted by: rooneyabight.blogspot.com

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