Classic vanilla ice cream
Everyone will be impressed by this smooth and creamy classic ice cream
Slow-cooker banana bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 3 ripe bananas(around 300g peeled weight)
- 150g buttersoftened
- 100g caster sugar
- 100g light brown soft sugar
- 3 eggs
- 250g self-raising flour
- 1 tsp baking powder
Nutrition: Per serving (10)
- kcal328
- fat14g
- saturates8g
- carbs45g
- sugars25g
- fibre1g
- protein5g
- salt0.7g
Method
step 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.
step 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.
step 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.
