Best Easy Slow Cooker Caramel Banana Pecan Bread Casserole Recipes

CARAMEL-BANANA-PECAN BREAD CASSEROLE

Steps:

• Preheat oven to 300 degrees. Arrange bread cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until cubes are golden, stirring once or twice; cool. Place cubes in slow cooker.
• In a large bowl whisk together half and half, eggs, sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread cubes in cooker. With the back of a large spoon, press bread down slightly to moisten cubes completely.
• In a medium bowl use a pastry blender to cut butter into brown sugar until pieces are pea size. Stir in pecans. Sprinkle pecan mixture over bread mixture in cooker.
• Cover and cook on low heat setting for 4 to 5 hours or until a knife inserted in the center comes out clean. Turn off and let cool for 30 minutes. Serve with Caramel-Banana Sauce (recipe below).
• CARAMEL-BANANA SAUCE: In a medium heavy saucepan combine 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter or margarine, and 2 tablespoons light-color corn syrup (I use clear). Bring to boiling over medium high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 3 minutes more. Remove from heat. Stir in 1 teaspoon vanilla extract. Stir in 1 banana, thinly sliced. Makes 1.5 cups. Serve immediately over bread.

SLOW-COOKER BANANA BREAD

Steps:

• Place a piece of parchment paper into a 5-quart slow cooker, letting ends extend up sides. Grease paper with cooking spray. Combine the first 4 ingredients in a large bowl. Pour batter into prepared slow cooker. If desired, sprinkle cinnamon sugar over the top of batter. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. , Cook, covered, on high until bread is lightly browned, 2-1/2 to 3 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove bread from slow cooker using parchment to lift; cool slightly before slicing.