Slow Cooker Blueberry Banana Bread
Bake this healthy blueberry banana bread in your crockpot
Servings 8
Calories 286kcal
Equipment
Ingredients
- 100 g coconut oil
- 4 tbsp maple syrup
- 2 large free-range eggs
- 2 large very ripe bananas
- 220 g self-raising flour
- pinch of salt
- 1 tsp cinnamon
- 1 tsp vanilla bean paste
- 100 g blueberries
Instructions
- Melt the coconut oil and mix it with the maple syrup in a large bowl.
- Add the eggs and beat well. Mash in the bananas.
- Mix in the flour, salt, cinnamon and vanilla bean paste and stir until well combined.
- Add the blueberries and stir through.
- Lightly spray your slow cooker pot with oil to prevent sticking. Place a large cake case in the pot and spoon the mixture into the case (I sometimes double the cake cases so they are easier to pull out).
- Replace the lid, add a tea towel or some squares of kitchen roll under the lid to catch drips, and cook on high for approx 1.5 to 2 hours, until firm in the centre and brown around the edges.
- Use the edge of the cake case to pull the cake out of the slow cooker pot and leave it to cool.
Nutrition
Calories: 286kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 17mg | Potassium: 180mg | Fiber: 1g | Sugar: 11g | Vitamin A: 85IU | Vitamin C: 3.8mg | Calcium: 26mg | Iron: 0.6mg