Slow Cooker Banana Bread with Chocolate Chips (Gluten Free)
Servings: 12
Ingredients
- 180 g caster sugar (superfine baking sugar)
- 180 g butter softened
- 3 large eggs
- 180 g self raising gluten free flour
- 3 ripe medium bananas chopped into 1cm slices
- 75 g chocolate chips I used a mix of milk and white ones
- 75 g dark chocolate chunks
Instructions
- Using an electric mixer beat the butter with the caster sugar.
- Beat in the eggs one at a time.
- Gradually mix in the flour and fold until just combined.
- Finally mix in the banana slices and chocolate chips.
- Decant the mix into a slow cooker lined with a round baking liner.
- Slow cook on high for 3 hours until a cake tester comes out cleanly. When cool enough, remove from the slow cooker to cool completely.
- Melt the dark chocolate chunks in the microwave (medium power for longer is best to avoid scorching) until runny. Drizzle over the cooled cake.
