Rice Cooker Banana Bread

No-Fuss Rice Cooker Banana Bread

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
  • walnuts
  • cooking oil


  1. Combine flour, sugar, baking powder, and salt.
  2. Add bananas, butter, milk, and egg. Mix well.
  3. Add rum extract, cinnamon, nutmeg, and walnuts. Mix well.
  4. Coat the rice cooker with some cooking oil to prevent the bread from sticking.
  5. Pour the batter evenly into the rice cooker, then cook on your regular rice setting. I had to cook mine for 3 cycles.


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