Slow-cooker banana bread

• ripe bananas↗3

  (around 300g peeled weight)

• butter↗150g g

  softened

• caster sugar↗100g g
• light brown soft sugar↗100g g
• eggs↗3
• self-raising flour↗250g g
• baking powder↗1 tsp tsp

Step-by-step instructions

1. 1

   Line the base and 5cm of the side of your slow cooker with foil to create a kind of cake tin, then line the foil with baking parchment. Mash the bananas in a bowl until broken down, then set aside.

2. 2

   Beat the butter and both sugars together until light and creamy, around 5 mins. Beat in 1 egg with a spoonful of the flour until combined. Repeat until all the eggs have been incorporated.

3. 3

   Fold in the remaining flour and baking powder followed by the mashed banana. Tip into the slow cooker, put the lid on and cook on high for 4 hrs. Don’t remove the lid for at least 3 hrs 30 mins, then check to see if it’s done. A skewer inserted into the middle should come out clean. If not put the lid back on and cook for another 15 mins, then check again. Turn out onto a board and leave to cool before serving with a little butter, or just as it is.