Imagine creating a perfectly moist, golden banana bread without ever turning on your oven - sounds impossible, right? Get ready to revolutionize your baking game with this incredible Rice Cooker Banana Bread recipe that proves you don't need fancy equipment to make bakery-quality treats. Whether you're a college student with limited kitchen resources or simply looking for a unique cooking method, this recipe will transform those overripe bananas into a delectable dessert that's sure to impress.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
Instructions
- Prepare your rice cooker by lightly greasing the inner pot with butter or cooking spray to prevent sticking.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork until they become a smooth, creamy consistency.
- Add melted butter to the mashed bananas and mix well until completely incorporated.
- Crack the egg into the banana mixture and add vanilla extract, stirring until the mixture is smooth and uniform.
- In a separate bowl, combine the flour, sugar, baking soda, and salt. Whisk together to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the banana bread batter into the prepared rice cooker pot, spreading it evenly with a spatula.
- Close the rice cooker lid and set it to the "Cook" or "Cake" setting if available. If not, use the standard cooking mode.
- Cook for approximately 60 minutes, checking occasionally. The bread is done when a toothpick inserted into the center comes out clean.
- Once cooked, carefully remove the pot and let the banana bread cool for 10-15 minutes before turning it out onto a wire rack.
- Slice, serve, and enjoy your rice cooker banana bread warm or at room temperature.
Tips
- Choose extremely ripe bananas with dark spots for maximum sweetness and flavor intensity.
- Don't overmix the batter - stop stirring as soon as dry and wet ingredients are just combined to ensure a tender crumb.
- Grease your rice cooker pot thoroughly to prevent sticking and ensure easy removal.
- If your rice cooker doesn't have a cake setting, check the bread periodically to prevent overcooking.
- Let the banana bread cool slightly before removing to help it maintain its shape.
- For extra richness, consider adding chopped nuts or chocolate chips to the batter.
- Store leftover bread in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
