Slow cooker banana bread

This is a 2 person loaf, small and moist and easy to bake.  I also like that it takes small amounts of ingredients. Cooks without heating up your kitchen which is nice in the RV.  Copied this recipe from a slow cooking for two cookbook by Cynthia Gruabart

1/2 cup, plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
3 tablespoons vegetable oil
1/4 cup light or dark brown sugar
1 large egg yolk
1/2 cup mashed banana (1 banana)
1 tablespoon milk
1/2 teaspoon vanilla extract


1. Place a cookie cutter, Mason jar ring, or a ring made from aluminum foil inside the slow cooker. Butter or spray with PAM a 5-inch mini loaf pan and set aside.  I used the little tin foil trays you get at the dollar store. 

2. Whisk together the flour, baking soda, and salt in a small bowl. Add oil, brown sugar, egg yolk, banana, milk, and vanilla, stirring just until flour mixture is incorporated. 

3. Scrape batter into prepared loaf pan. Transfer loaf pan to sit on top of ring in slow cooker.

4. Place 2 paper towels, still attached together, folded as necessary, over the top of the slow cooker. Don't let them touch the batter. Cover and cook on High for 2 hours. When a toothpick inserted in the middle of the loaf comes out clean, the bread is cooked. If it does not emerge clean, continue cooking an additional 30 minutes.

5. Carefully remove the loaf pan from the slow cooker. Run a knife around the inside of the loaf pan and turn the loaf out onto a rack to cool. Serve warm or at room temperature.