I made this No-Fuss Rice Cooker Banana Bread tonight, courtesy of The Wild Island View, a blog written by JETs in Hiroshima Prefecture. Mine is slightly modified because I added some rum extract, cinnamon, nutmeg, and walnuts which I had on hand. It was a bit fussy because my rice-cooker is quite smart and refused to cook a second or third cycle immediately because the center sensor was too hot. It took a couple of hours, since I had to “bake” it three times in my rice cooker until cooked. It’s upside down in the photo since I just flipped it onto cooking paper. I’m letting it cool this way since I don’t have a cooling rack, and I’m looking forward to eating a slice of this tomorrow morning for breakfast. :)
- 1 1/2 cups flour
- 3/4 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 cup mashed ripe bananas (2 to 3 medium to large bananas)
- 1/3 cup softened butter
- 1/4 cup milk
- 1 egg
- 1 tbsp. rum extract
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- cooking oil
- Combine flour, sugar, baking powder, and salt.
- Add bananas, butter, milk, and egg. Mix well.
- Add rum extract, cinnamon, nutmeg, and walnuts. Mix well.
- Coat the rice cooker with some cooking oil to prevent the bread from sticking.
- Pour the batter evenly into the rice cooker, then cook on your regular rice setting. I had to cook mine for 3 cycles.