The Life and Times of a Teenage Weirdo

Posts tagged “recipe

Big Batch of Kick-Butt Slow Cooker Banana Bread

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! 🙂


Recipe! Gardetto’s Style Rye Chips (Sans Trans Fat)

I bought a small bag of Gardetto’s snack mix during my ten minute break from class tonight. I always feel guilty when I pick them over other snacks because just the small bag had 2g of trans fat in it. Trans fats are probably one of the worst things that you can put into your body whether you’re a health nut or not. (Please see this link for an explanation.)

Anyhoo, I know that the delicious rye chips are the main—if not, only—source of the trans fats. (I know because I’ve bought the, “Special Request: Roasted Garlic Rye Chips,” only to be horrified by the nutritional values.) This lead me to do a search for homemade rye chips! I usually avoid Yahoo! Answers but this time, it was helpful! This recipe looks simple and delicious. I intend to make these DIY Rye Chips ASAP and figured they’d be a hit with just about every other salty snack lover! Hope they turn out great for everyone else. 🙂

You will need:

  • 6, day-old Rye Bagels
  • 1 tablespoon Olive Oil
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Salt or Powder
  • 1 tablespoon Seasoned Salt

To Make:
Heat the oven to 200 degrees.
Line several baking sheets with tinfoil.
Slice the bagels crosswise into 1/4-inch-thick rounds.
Arrange the slices in a single layer on the baking sheets.
Using a spray mister, lightly coat the tops with the olive oil. (You also can brush on the oil with a pastry brush, but you’ll need to use a bit more oil and the chips will not be as crisp.)
Generously sprinkle the chips with equal amounts of the onion powder, garlic salt and seasoned salt.
Bake until crisp and cracker-like, about 45 minutes.

Store in a tightly covered container for up to a week.