I remember writing this recipe a million moons ago.
My daughter had just got home from the hospital, and the midnight feeds were killing me.
I needed sugar to get through.
But I also needed something filling.
So I cleaned out my slow cooker and instead of cooking my fav GF banana bread in the oven, I cooked it in the slow cooker.
Tea towel under the lid to catch the condensation.
Timer on.
And it was done.
This bread was so nourishing, I served it to my two boys for brekkie with cottage cheese and yoghurt on top.
And I ate it with oodles of butter.
OODLES!
It’s the best.
Not overly sweet.
Feels filling, but not heavy.
And if you’re in the trenches, feeling like there’s no time to make a nourishing meal, grab your slow cooker. Whack it on in the morning on low, or at lunchtime on the high setting and let it cook away.
I’ve got the best slow cooker recipes organised into a meal plan and shopping you can follow. All the recipes are allergy friendly and loved by babes all over. Join my Slow Cooker Course Now.
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Here’s How To Make A Batch….
Mash your bananas
Add in the eggs
Pour it into your lined slow cooker. I just use parchment paper.
Top with your fav toppings. I used chocolate and muesli. Cover with a tea towel and your slow cookers lid, and leave to cook.
But for now, grab those sad looking bananas and make a banana bread from them!
Total Time:10 minutes
Ingredients
UnitsScale
6 eggs
160g melted butter
150ml rice or maple syrup
4 medium bananas
80gtapioca flour
80gbrown rice flour
60gcoconut flour
2 tspns baking powder
2 tspns cinnamon
Topping:
1/2cupground nuts or seeds (I did sunflower, chia and sesame seeds so I could send it to school)
Handful of crushed chocolate
Instructions
STEP 1. Blend the melted butter with the eggs and bananas until combined and starting to get airy. That’s about 7 seconds in my thermomix.
STEP 2. Now pop everything else in and give it a good stir until it’s just combined. You don’t want to over-mix the coconut flour as it can thicken the mixture and dry it out.
STEP 3. Line your slow cooker with parchment paper and pour the mixture in. Then sprinkle the topping over and give it a really light press down.
STEP 4: Cover the top of the slow cooker with a tea towel and pop the lid on. Leave it to cook for 3.5 hours on low, with the last half an hour popping the lid (and tea towel) off. That will help it get a gorgeous brown colour on top.
Notes
Allergies: Dairy-free: Sub the butter for macadamia or avocado oil Egg-free: I would skip this version.
ALL RIGHTS RESERVED · STACEY CLARE - HEALTH COACH Disclaimer - This blog is based on my (Stacey Clare) personal journey which I am sharing for educational and informational purposes only. Any advice or suggestions made in this blog is general in nature and is not intended to replace the specific advice of your nutritionist or healthcare provider. Please consult your own doctor or healthcare provider to determine the best course of treatment for you and/ or your family. "Stacey Clare - Health Coach" is a stand alone brand and business of Stacey Clare. Whilst there are a proliferation of services, products, websites, and publications out there about mothers' well being, health, exercise and diet, "Stacey Clare - Health Coach" is not sponsored by, endorsed by associated with or affiliated in anyway with any of them.
