Ingredients
Scale
- 2 cups gluten-free flour blend
- 3 ripe bananas, mashed
- 2 large eggs
- 1 tsp baking powder
- 1/2 cup oil or melted butter
- 1/4 tsp salt
- 3/4 cup coconut sugar or regular sugar
- 1 tsp vanilla extract
Instructions
- Line the slow cooker with parchment paper.
- In a bowl, mix the mashed bananas, eggs, oil, sugar, and vanilla until well combined.
- In another bowl, whisk together the gluten-free flour, baking powder, and salt.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into the slow cooker and spread evenly.
- Leave the lid slightly ajar with a wooden spoon to allow moisture to escape.
- Cook on low for 3-4 hours, checking for doneness with a toothpick in the center.
- If necessary, rotate the insert halfway through cooking for even browning.
- Once done, allow to cool before slicing.
Notes
Make sure to use super ripe bananas for the best flavor. You can add nuts or chocolate chips for extra texture and taste.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free