Slow Cooker Banana Bread Recipe – UK equivalent of a Betty Crocker Recipe

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Slow Cooker Banana Bread UK Recipe - UK Alternative to Betty Crocker BisQuick Recipe
This slow cooker banana bread UK recipe. Is a great way to use up very ripe, black bananas. And is based on a Betty Crocker recipe. Adapted to use UK ingredients, measurements and method.
I love fruit breads! (See my posts below for some more fruit-based slow cooker bread recipes). But even though I’m in the UK, Google ‘slow cooker banana bread recipe’. And I get mostly US recipes at the top of the search results? This is not helpful to the UK cook. Especially, when recipes such as the top result – a Betty Crocker recipe uses a Bisquick™ mix. I don’t know how readily available this is to buy in the UK. So I’ve managed to convert this recipe into a UK alternative with no need to rely on this pre-made mix. Instead making a banana bread recipe from scratch.

Slow Cooker Banana Bread – UK Recipe

Using as a guide the Slow-Cooker Banana Bread on bettycrocker.com. I have rewritten the ingredients to work as a UK alternative to the US ingredients. And I’ve also reduced in quantities to fit my 3.5 litre slow cooker.

For my UK equivalent of the Original Bisquick™ mix, see my recipe notes below.

Ingredients (12 servings)
  • 115 g margarine or butter.
  • 250 g (about 3 medium) very ripe bananas, mashed.
  • 2 eggs, at room temperature.
  • 100 g caster sugar.
  • 1 tsp vanilla extract.
  • 225 g plain flour.
  • 2 tsp baking powder.
  • ½tsp fine sea salt.
  • 2 tsp ground cinnamon or mixed spice.

I made this slow cooker banana bread UK recipe in a Morphy Richards Non-Stick 3.5l Slow Cooker (See my review).

Method (Total Cooking Time: 2 hours)
  1. Melt the margarine/butter in a small pan. Leave it to cool a bit.
  2. Lightly grease the slow cooker pot, with vegetable oil or margarine/butter. If you don’t have a non-stick slow cooker pot, line the base with parchment paper.
  3. In a bowl mix the mashed bananas with the eggs.
  4. Add the sugar and vanilla, mix well.
  5. Then add all of the dry ingredients. Gently but quickly mix until properly blended.
  6. Pour the batter into the slow cooker pot. Cover with a piece of kitchen paper and the cooker lid. And cook on the High setting for 1½ hours.
  7. After this time, tip the banana bread out onto a board and put back in, to cook upside down. Replace the kitchen paper with a dry piece. Cook for a further ½ an hour.
  8. After which time the base should be as golden brown as the top. And when poked with a toothpick, there’s no wet batter on it. Turn out onto a rack to cool.
  9. Cool for about an hour, before slicing.
  10. Serve just warm, spread with lots of butter!
Recipe Notes

UK substitute/equivalent of 1 cup of Original Bisquick™ mix:

  1. 130 g plain flour.
  2. 1½ tsp baking powder.
  3. ½ tsp salt.
  4. 2½ tb melted butter or margarine. (You can also use sunflower oil or shortening (rubbed into the flour), if using this to make scones (i.e. what the US call biscuits).)

More Slow Cooker Fruit Bread Recipes

For more slow cooker fruit bread recipes. You might like:
* Easy Slow Cooker Apple Sauce Loaf Cake Recipe.
* Slow Cooker Sultana and Cinnamon Rolls UK Recipe.
* Slow Cooker Soda Bread with Dried Fruits.

See also my latest Slow Cooker Bread Recipes for ideas, adapted recipes and reviews.

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