We love banana bread, but not for days on end. This small loaf is perfect for a treat lasting a day or two. The paper towels prevent the natural build-up of steam from potentially dripping on the loaf and making the bread soggy.

　　

Ingredients

Makes 1 small loaf

　　1/2 cup, plus 2 tablespoons all-purpose flour

　　1/4 teaspoon baking soda

　　Pinch of salt

　　3 tablespoons vegetable oil

　　1/4 cup light or dark brown sugar

　　1 large egg yolk

　　1/2 cup mashed banana

　　1 tablespoon milk

　　1/2 teaspoon vanilla extract

　　1/4 cup walnuts, chopped

　　

Step 1

1. Place a cookie cutter, Mason jar ring, or a ring made from aluminum foil inside the slow cooker. Butter a 5-inch mini loaf pan and set aside.

　　

Step 2

2. Whisk together the flour, baking soda, and salt in a small bowl. Add oil, brown sugar, egg yolk, banana, milk, and vanilla, stirring just until flour mixture is incorporated. Fold in nuts.

　　

Step 3

3. Scrape batter into prepared loaf pan. Transfer loaf pan to sit on top of ring in slow cooker.

　　

Step 4

4. Place paper towels, still attached together, folded as necessary, over the top of the slow cooker. Cover and cook on High for 2 hours. When a toothpick inserted in the middle of the loaf comes out clean, the bread is cooked. If it does not emerge clean, continue cooking an additional 30 minutes.

　　

Step 5

5. Carefully remove the loaf pan from the slow cooker. Run a knife around the inside of the loaf pan and turn the loaf out onto a rack to cool. Serve warm or at room temperature.

　　Reprinted with permission from Slow Cooking for Two by Cynthia Graubart, © 2013 Gibbs Smith