Rice Cooker Banana Bread

Name: Rice Cooker Banana Bread
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 8
Cuisine: American
Ingredients: 4 pieces Banana (4 overripe bananas, peeled); 2 pieces Egg (2 eggs); 60 ml Whole Milk (60ml milk); 120 ml Olive Oil (120ml olive oil, plus extra for greasing); 0 pieces Sea Salt (Pinch of sea salt); 1 tsp Cinnamon (1 tsp ground cinnamon); 1 tsp Baking Powder (1 tsp baking powder); 1 tsp Bicarbonate of Soda (1 tsp bicarbonate of soda (baking soda)); 50 g Rolled Oat (50g (1.7 oz) rolled oats, plus extra for sprinkling); 120 g All-Purpose Flour (120g plain (all-purpose) flour); 110 g Wheat Flour (110g wholemeal flour); 0 pieces Butter (Butter and honey, to serve)

Rice Cooker Banana Bread - Breakfast (American)

14 minAmerican

Servings8

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Vegetarian
Pescatarian
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Steps

1Grease the rice cooker bowl well with a little oil, paying attention to the sides and base.
2Mash the bananas in a large mixing bowl with a fork until mostly smooth, a few small lumps are fine.
3Add the eggs, milk and olive oil to the bananas and whisk to combine well.
4Add the salt, cinnamon, baking powder, bicarb, rolled oats, plain flour and wholemeal flour to the bowl. Whisk just until everything is incorporated. Don’t over mix.
5Pour the batter into the greased rice cooker bowl and smooth the top. Sprinkle a handful of extra oats over the top.
6Set the rice cooker to the standard rice function and let it run for one full cycle.
7Once the cycle finishes, leave the lid on and let the bread rest in the cooker for 10 minutes.
8Turn the bowl out onto a wire rack and let the bread cool for at least 15 minutes before slicing.
9Slice and serve with butter and honey.