Rice Cooker Banana Bread
Discover the ultimate kitchen hack with this moist and flavorful Rice Cooker Banana Bread—an easy, no-oven recipe that's perfect for beginners and baking enthusiasts alike! Made with overripe bananas, rich butter, and a hint of vanilla, this one-bowl batter comes together in just 15 minutes before being "baked" to perfection in your trusty rice cooker. The result? A golden, tender loaf with a perfectly soft crumb that’s sure to delight your taste buds. Whether you're looking for a quick breakfast, a satisfying snack, or a dessert to impress, this foolproof banana bread delivers every time. Plus, it’s a great way to repurpose overripe bananas and maximize the versatility of your rice cooker. Serve it warm with a pat of butter or enjoy it plain—it’s delicious however you slice it!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter
- 2 pieces eggs
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons vanilla extract
Instructions
Grease the inner pot of your rice cooker lightly with butter or cooking spray to prevent sticking.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Melt the butter in a microwave or saucepan, then let it cool slightly before adding to the mashed bananas. Stir to combine.
Add the granulated sugar, eggs, and vanilla extract to the banana mixture. Whisk until smooth and well-combined.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula until a smooth batter forms. Do not overmix.
Pour the batter into the greased rice cooker pot. Smooth the top of the batter with the back of a spoon.
Place the pot into the rice cooker and set it to the 'Cook' function. Let it cook for 60 minutes, checking after 45 minutes by inserting a toothpick into the center. If it comes out clean, the banana bread is done.
Allow the banana bread to cool in the rice cooker pot for about 10-15 minutes before carefully removing it.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 32.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
