Day 32.
Look! Gluten-free banana bread that not only rose nicely, it was completely baked in the crockpot. Color me surprised. Paint me surprised?
Well, whatever it is---I am surprised.
I was all ready to sacrifice this batter as an experiment. Gluten-free baking is so hit or miss, I completely expected this to flatten into a heavy brick. I'm actually a little annoyed with myself that I didn't attempt this well over a year ago.
I've gotten a few emails wondering why anyone would want to bake in their crockpot. At first I wanted to bake solely for the "neat" factor. But after attempting a few things, I am sold on crockpot baking for convenience. I love that I was able to pop this in and run errands---something I would never do with anything in the oven. I love that I can now set something to bake on low overnight and wake up to freshly baked coffee cake or somesort of baked loaf. I plan on baking a traditional (gluten free) bread loaf to see what happens.
My mind is spinning with all the possibilities.
The Ingredients:
I would make this the exact same way you would make a traditional oven-baked banana bread.
The Directions:
Follow your favorite recipe and dump batter into a prepared loaf pan. If you have a round crockpot and not an oval one, pick a round cake pan or corningware that fits snugly inside the stoneware.
Prop your lid open just a tad to let some steam out. I used a chopstick.
Cook on high for 4 hours,or until an inserted knife comes out clean. Carefully! remove the hot pan from the stoneware and let cool.
But don't tell 