Banana Bread with Dried Fruits in a Slow Cooker

Recipe from Kate Logan

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Banana Bread with Dried Fruits in a Slow Cooker

Cooking time: 1 hour

Servings 2

Don't know what to do with overripe bananas that have already started to turn black? Don't rush to throw them away! Here's a recipe for a banana bread, with its main ingredient - ripped bananas. Tender, moist, fragrant, moderately sweet, with a cinnamon flavor that wafts around the house - that's just how you can describe this bread.

Banana

6 pcs.
Sugar

2 cups
Flour

4 cups
Sour cream

10 tbsp.
Eggs

4 pcs.
Vegetable oil

2 tbsp.
Dried fruits

1 cups

Calories

342 kcal
Protein

5.3 g
Fat

12.5 g
Carbohydrates

55.6 g

Crack and whisk eggs in a bowl, add sugar, blend until smooth. Peel and mash with a fork 2-3 bananas in a separate bowl. Mix them with the egg mixture and blend until homogenous.
Mix the soft butter (take it out of the fridge for 20-25 minutes before using) with sour cream, then add the sifted flour, 1/2 tsp. baking powder and dried fruit to your taste.
Line the multicooker with parchment paper so you can take the bread out of it later. Lubricate with butter or unrefined vegetable oil. Place the dough in the slow cooker and cook the bread for about 1 hour in the “Baking” mode. After an hour, open the lid of the slow cooker and pierce the bread with a spatula. If the dough does not stick, then the bread is ready. Take it out carefully from the slow cooker and let it cool. Then cut it with a knife or a special tool for the cakes into slices (if you have one) and serve with jam, honey, butter, etc.

The more uniform you make the filling, the more tender your yogi bread will turn out.
Check the bread every 15 minutes as ovens are different. You can undercook or overcook the bread.
If you do not have baking powder, add 1 teaspoon of baking soda drenched in vinegar to the sifted flour. When baking soda and vinegar react, the foam is formed, which has the same properties as baking powder.