I’m getting back into the swing of baking—I blame the darn beautiful fall weather!
I was jonesing for some banana bread the other day, so I checked back on a pin for crockpot banana bread and grabbed my great grandma’s recipe. After looking at both, I decided I wanted a larger batch so that I could bring some to my dad’s this weekend for my little brother’s birthday. (He’s turning three! THREE!!! It’s crazy…)
SO, I wound up semi-improvising this recipe; and man, it turned out delicious. Not to toot my own horn or anything. 😉
I added the peanut butter (in place of half of the amount butter the recipe would call for) for a little extra protein and density, and I’ve had that imitation rum extract since I made Butter Beer—I figured it should be put to use!
1st Group of Ingredients:
- 2.5 cups flour
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
2nd Group of Ingredients
- 5 ripe or over-ripe bananas
- 3 eggs
- 3 tbsp milk
- 1/4 cup butter
- 1/4 cup peanut butter
- 1 cup brown sugar
- 1 tbsp imitation rum extract
Mix the first set of ingredients together in a small bowl and set aside.
Using a mixer, whip the butter and peanut butter together, then add the bananas (I didn’t mash them up beforehand, so I just did one banana at a time, and broke each into four or five pieces.) and then everything else from the second set of ingredients.
Blend until fairly smooth.
Gradually mix the dry ingredients in.
Pour into a (very well) greased and floured slow cooker. (I didn’t grease it well enough, I lost a little bit of the bottom of my loaf. </3)
Cook on high for two and a half hours.
Take the lid off for a moment or two to let some moisture out.
Cover again and cook for another hour or until a toothpick poked into the center comes out clean. (About 3.5 hours total.)
Carefully flip onto a large dish or plate and allow to cool before covering or serving (or keeping all to yourself, mwahaha). 🙂 I personally like mine with cold butter spread on it!
I have a feeling a person could let this cook overnight on low, but I’m not sure (whenever eggs are involved, it makes me nervous to cook on lower heat settings.) Maybe if it were cooked on high for about an hour to begin with? I do not knowww.
I hope this turns out as great for you guys as it has for me! 🙂
Firstly, apparently (according to The Joy of Cooking) this isn’t technically a ‘bisque’ since it doesn’t have a seafood base, but that’s what the recipe calls it, so that’s what I’m calling it!
This recipe is from The Food Network’s website. I’ve been in a grilled cheese mood, and what goes better with grilled cheese than tomato soup??
Things I did differently than the recipe:
- I left the bacon out, I wasn’t in a bacon mood!
- I added about two tablespoons of olive oil to the veggies at the beginning, in addition to the butter—the flour was getting too sticky.
- The recipe calls for 40 oz. of chicken stock, but since I hate having excess I simply bought three 14 oz cans of chicken stock, putting me 2 oz. over what the recipe calls for.
- To make up for the extra chicken stock, I added a bit more heavy cream at the end, about 1/8 c extra.
- I also didn’t strain the puree, since I don’t mind chunky soups.
Forgot to add:
- I put two stalks of celery and two carrots in, instead of just one of each.
- I also added dried basil in place of the parsley that you’re supposed to simmer in it with the thyme and bay leaf.
What else I’d like to do differently next time:
- I think just two cloves of garlic would be plenty for this stew, it’s veeery rich and it took SO much effort to prepare them, haha. Thank goodness for eHow, or I’d never have known how in the first place.
- In place of the heavy whipping cream I might want to use fat free condensed milk for health reasons. 🙂
- Lastly, it wasn’t as tomato-y as I wanted, so an additional can or even half can of tomatoes would be perfect, I think!
I hope your endeavors are as tasty as mine were! 🙂 Here’s the final product, topped off with a couple grilled cheese sandwiches and a mini Coke!