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A no-fuss, slow cooker banana bread that will have you using up all the bananas on your countertop! This high-protein banana bread is a soft, delicious, moist dessert swirled with gooey chocolate chips.
Let’s get started!
This gluten-free banana bread comes out moist, soft, and filling thanks to the collagen powder in it. But the best part is that you can pop it into the slow cooker, go enjoy your family time and have it ready when you need it!
01
In a large bowl mash the bananas until few clumps remain. Stir in the eggs, apple cider vinegar, and milk.
02
One by one add in the remaining ingredients and mix.
03
1. Line a 7-quart slow cooker with parchment paper and pour the mixture in. 2. Cover the slow cooker with a tea towel and then the lid. 3. Cook on low for 3 hours and remove immediately.
Place a thick tea towel over the slow cooker before putting the lid on. This helps absorb the moisture from cooking healthy banana bread. If you don’t do this, you end up with soggy banana bread. Do not “lock” the lid into place, just place it on top of the tea towel.
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