My younger daughter, Madison, loves banana bread, so I always keep extra bananas on hand and let them get super ripe (almost black!) just to make it for her. Overripe bananas are very sweet, which means you can cut back on the sugar without missing any sweetness. The first time I tried making a quick bread in my slow cooker, I was blown away! I couldn’t believe how perfectly it turned out. It’s really great during the warmer months when I don’t want to heat up my kitchen by turning the oven on.
Skinny Scoop: If you want to bake it in the oven instead, bake in a 350°F oven for about 50 minutes.
— Gina Homolka
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Reprinted from Skinnytaste Fast and Slow. Copyright ©2016 by Gina Homolka. Photographs copyright ©2016 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.