Slow Cooker Bourbon Banana Bread

 

2 2/3

cups Original Bisquick® mix

1 1/2

cups mashed very ripe bananas

3/4

cup granulated sugar

1/3

cup butter, melted

2

tablespoons bourbon

1

teaspoon vanilla

3

eggs

1

teaspoon ground cinnamon

3/4

cup semisweet chocolate chips

3/4

cup chopped toasted pecans

2

tablespoons butter, melted

1

cup powdered sugar

1

tablespoon bourbon

1

teaspoon hot water

• 1 Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
• 2 In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
• 3 Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
• 4 Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
• 5 In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.