Craving the comforting aroma and delicious taste of banana bread but avoiding the oven? A crockpot or slow cooker can be your new best friend! This recipe is not only simple to make but also Alpha-Gal-friendly, free of mammalian ingredients, and dairy-free. While this version uses regular eggs—safe for most individuals with Alpha-Gal Syndrome—we’ve included modifications for those who need a substitute. It also makes a yummy side to our Alpha Gal friendly ‘cheeseburger’ soup or our Thai chicken soup.
Let’s dive into this moist and tender treat!
Ingredients for Crockpot Banana Bread
Here’s what you’ll need to make this delicious and Alpha-Gal-friendly banana bread:
- Ripe Bananas: The riper, the better—they provide natural sweetness and moisture.
- All-Purpose Flour: Provides structure for your bread. King Arthur flour works great. Swap with gluten-free all-purpose flour if needed.
- Baking Powder: Helps your bread rise and become fluffy.
- Baking Soda: Ensures a light, airy texture.
- Salt: Enhances the flavors and balances sweetness.
- Dairy-Free Butter Alternative: Choose a plant-based butter (ensure it’s Alpha-Gal-safe).
- Granulated Sugar or Coconut Sugar: Sweetens the bread; choose vegan sugar if avoiding bone char processing.
- Eggs: Regular eggs bind the ingredients and add moisture.
- Vanilla Extract: Adds warmth and enhances the banana flavor.
- Optional Add-ins:
- Chopped Nuts (like walnuts or pecans): Ensure they’re processed in a mammal-free facility.
- Dairy-Free Chocolate Chips: Use vegan chocolate chips for an extra indulgence.
Preparation Tips for Crockpot Banana Bread
Greasing the Crockpot
To prevent sticking, line the crockpot with parchment paper or use a plant-based non-stick spray. This ensures the bread slides out easily without relying on mammalian byproducts.
How to Mix the Ingredients
- Mash the Bananas: In a large bowl, peel and mash the ripe bananas until smooth. Their natural sweetness is the key to a flavorful bread.
- Cream the Butter Alternative and Sugar: In a separate bowl, cream together the dairy-free butter and organic sugar until light and fluffy. This step helps create a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring they’re fully incorporated into the mixture.
- Mix the Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine Everything: Gradually add the dry ingredients to the wet mixture, alternating with mashed bananas. Mix just until combined—overmixing can result in dense bread.
- Incorporate Add-ins: If desired, fold in chopped nuts or dairy-free chocolate chips.
Cooking Instructions
- Prepare the Crockpot: Line it with parchment paper or grease it with a plant-based spray.
- Pour the Batter: Transfer the batter into the prepared crockpot. Smooth the top for even cooking.
- Cook on Low: Set your crockpot to the low setting and cook for 2–3 hours. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool Before Serving: Carefully lift the banana bread out of the crockpot using the parchment paper. Let it cool on a wire rack before slicing.
Optional Recipe Modifications
For those who need an egg substitute, here are a few easy swaps:
- Flaxseed Egg:
- Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. Let it sit for 5 minutes to thicken before adding to the batter.
- Applesauce:
- Replace each egg with ¼ cup of unsweetened applesauce. This works well for binding and adds moisture.
- Mashed Bananas:
- Use ¼ cup of mashed bananas per egg. Note that this will enhance the banana flavor.
- Commercial Egg Replacer:
- Use a store-bought egg replacer as per the package instructions for a reliable option.
These substitutes are perfect for those following a vegan diet or managing additional food allergies.
Fun Variations and Substitutions
- Blueberry Banana Bread: Fold in fresh or frozen blueberries for a fruity twist.
- Cinnamon Swirl: Add a layer of cinnamon sugar to the batter for a sweet, spiced surprise.
- Coconut Banana Bread: Swap granulated sugar for coconut sugar and sprinkle shredded coconut on top before cooking.
Why Use a Crockpot for Banana Bread?
- Moist Texture: The slow, even heat ensures the bread stays moist and tender.
- No Oven Needed: Ideal for hot days or when your oven is in use.
- Hands-Off Baking: Once the batter is in, you can set it and forget it until it’s ready.
Storage and Reheating Tips
- Storage: Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Freezing: Slice the bread and freeze individual portions in airtight bags for up to 3 months.
- Reheating: Warm slices in the microwave for 15–20 seconds or in the oven at 300°F for 5 minutes.
Why This Recipe Works for Alpha-Gal Syndrome
This crockpot banana bread recipe uses dairy-free butter, vegan-friendly sugar, and Alpha-Gal-safe add-ins, ensuring it’s free from mammalian ingredients. The use of regular eggs keeps it simple for most individuals with AGS, while substitutions allow for flexibility to meet a variety of dietary needs.
Enjoy this cozy, Alpha-Gal-friendly banana bread for breakfast, dessert, or snack. It’s a perfect treat for an allergen-safe kitchen and proves you can still enjoy life’s little indulgences while managing your health.
Banana Bread in the Crock Pot
Ingredients
- 1/3 cup shortening
- 1/2 cup Alpha Gal safe sugar
- 2 medium eggs
- 1-3/4 cup King Arthur all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas
- 1/2 cup chopped walnuts
Instructions
- Cream together shortening and sugar; add eggs and beat well.
- Sift dry ingredients; add to creamed mixture alternately with banana, blending well after each addition.
- Stir in nuts.
- Grease the dish with plant-based non-stick spray, plant butter, or vegan shortening, and then pour the batter into a 4-6 cup mold (I used a ceramic souffle dish).
- Cover with foil and tie a string tightly around it to keep the foil down.
- Pour 2 cups of hot water into the slow-cooking pot.
- Place mold on a rack or trivet (I modified a metal veggie steamer) in the pot.
- Cover with crockpot lid and cook on high for 2 to 3 hours or until bread is done. Be sure not to check the bread during the first 2 hours of cooking.
Leave a Reply