Slow Cooker Bourbon Banana Bread
2 2/3 cups original bisquick mix
1 ½ cups mashed very ripe bananas
¾ cup granulated sugar
1/3 cup butter, melted
2 tablespoons bourbon
1 teaspoon vanilla
1 teaspoon ground cinnamon
¾ cup semisweet chocolate chips
¾ cup chopped toasted pecans
2 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon bourbon
1 teaspoon hot water
Grease bottom only of 3 ½ to 4 quart round slow cooker with cooking spray. Sprinkle lightly with 2 teaspoons of the bisquick mix.
In a 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 ½ cup of the pecans until well blended. Pour into slow cooker.
Cover; cook on High heat setting 1 hour and 30 minutes to 2 hours or until toothpick inserted in center of the loaf comes out clean. Turn off slow cooker, uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
In a small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining ¼ cup pecans.