Categories: Slow Cooker
Ingredients
- 1/2 cup chopped pecans
- 2 cups flour
- 2 tsp baking powder
- 1/8 tsp cinnamon
- 2 to 3 very ripe bananas, enough to make 1 cup when smooshed
- 1/4 cup shortening, at room temp
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- Glaze:
- 1/2 lb. confectioners' sugar (rounded 1 cup)
- 1 tsp rum extract
- 2 tbsp water or orange juice
Directions
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Grease interior of slow cooker.
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Combine pecans, flour, baking powder and cinnamon.
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Using a fork, smoosh ripe bananas in a good-sized bowl, enough to equal 1 cup.
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Cream bananas, shortening, and sugar together.
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Stir in eggs and vanilla, mixing thoroughly.
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Add dry ingredients to wet, stirring until just combined.
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Spread batter into greased crock.
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Cover. Bake on HIGH 2 to 2 1/2 hours.
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Uncover. Remove crock from cooker and place on wire baking rack to cool.
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While bars are cooling, make glaze. Combine confectioners’ sugar, and rum extract. Stir in just enough water or juice to make glaze pourable.
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Drizzle glaze over bars. Then cut into 24 squares and 4 triangles in the corners.