Ingredients:

1 teaspoon baking soda

1 teaspoon salt

1/2 cup pecans (chopped, lightly toasted)

1/2 cup butter (softened)

1 cup sugar

2 eggs

4 small bananas (ripe and mashed)

2 tablespoons plus 2 teaspoons milk

1 teaspoon vanilla

Directions:

1. Turn crockpot on high. Grease and flour the insert. Mix flour, baking soda, and salt in a medium bowl. Add nuts and set aside.

2. In another bowl, cream the butter with the sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed.

3. Gradually add flour mixture to the wet mixture. Stir until just combined. Place the insert into the crockpot. Carefully add the batter and then put the cover on.

4. Bake on the high setting for 2 to 3 hours or until done. Be sure not to check on bread until it's cooked at least 2 hours. You'll know when it's done when an inserted toothpick comes out of the bread clean.

5. Once the cooking time is done, you can remove the insert and cool it on a wire rack. Once cool, carefully remove the banana bread out of the crockpot. If your insert has been well-greased, it should pop right out. If not, use a butter knife to gently loosen the edges and then carefully pry it out (without breaking the bread).

Bon Appetit!