Rice Cooker Banana Bread

Prep: 10mCook: 4mTotal: 14m
Cuisine: AmericanCategory: Breakfast

This is my easy rice cooker banana bread: naturally sweetened with overripe bananas, oats and wholemeal flour, with no oven or mixer needed.

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Rice Cooker Banana Bread

Ingredients

6
Serves
Metric

      Directions

      Your screen will stay on while you cook.

      Prep: 10mCook: 4mTotal: 14m
      1. Step 1: Grease the rice cooker bowl well with a little oil, paying attention to the sides and base.
      2. Step 2: Mash the bananas in a large mixing bowl with a fork until mostly smooth, a few small lumps are fine.
      3. Step 3: Add the eggs, milk and olive oil to the bananas and whisk to combine well.
      4. Step 4: Add 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.
      5. Step 5: Pour the batter into the greased rice cooker bowl and smooth the top. Sprinkle a handful of extra oats over the top.
      6. Step 6: Set the rice cooker to the standard rice function and let it run for one full cycle.
      7. Step 7: Once the cycle finishes, leave the lid on and let the bread rest in the cooker for 10 minutes.
      8. Step 8: Turn the bowl out onto a wire rack and let the bread cool for at least 15 minutes before slicing.
      9. Step 9: Slice and serve with butter and honey.

      Video

      Equipment

      • Large mixing bowl
      • Fork (for mashing the bananas)
      • Whisk
      • Rice cooker (5 to 10 cup)
      • Pastry brush (for greasing)
      • Wire rack
      • Chopping board
      • Bread knife

      Chef’s Tips

      Recipe notes

      Mix until just combined

      Once you add the dry ingredients to the wet, whisk only until you can’t see streaks of flour. Overworking the batter activates the gluten in the flour and gives you a tough, rubbery loaf. A few small lumps in the batter are completely fine.

      Storage

      The bread keeps in an airtight container at room temperature for 3 days, or in the fridge for up to 5 days. It freezes well too: slice it first, wrap individual pieces in baking paper, then thaw at room temp or warm in the toaster. A quick warm in the microwave or oven brings it right back to fresh.

      Ingredient notes

      Bananas:

      You want overripe. Plenty of brown spots and a slight wrinkle to the skin means the starches have broken down to sugar and you’ll get the deep banana flavour and natural sweetness this bread relies on. Underripe bananas won’t give you enough sweetness since we’re not adding any sugar.

      Olive oil:

      I use a light, mild olive oil here, not a peppery extra virgin. The oil keeps the loaf soft and moist for days longer than butter would, and the flavour stays neutral so the bananas come through.

      Wholemeal flour:

      Mixing half plain and half wholemeal gives the bread a bit more body and a slight nutty flavour without making it heavy. If you only have plain flour, swap the wholemeal one-for-one. The texture will be a touch lighter but still good.

      FAQs

      Can I make this in the oven instead?
      Yes, pour the batter into a greased and lined loaf tin and bake at 180°C (356°F) for 45 to 55 minutes, or until a skewer comes out clean. Cover with foil if the top is browning too fast before the middle sets.
      Can I add nuts or chocolate chips?
      Yes, stir through a handful of walnuts, pecans or dark chocolate chips at the end before pouring the batter into the rice cooker. Around 75g is the sweet spot. Any more than that and the batter struggles to set evenly through the middle.
      Why is the bottom darker than the top?
      That’s how rice cookers cook. The heating element is at the base of the bowl, so the bottom of the bread will be a bit deeper in colour and slightly crispier than the top. I actually like that, especially with butter melting into the crisp edge.
      Can I add sugar or honey to the batter?
      You can, but I’d try it first without. The bananas should be sweet enough on their own if they’re properly overripe. If you find it’s not sweet enough for your taste next time, add 50g of brown sugar or a couple of tablespoons of honey to the wet ingredients.
      My banana bread isn't set after one cycle?
      Make sure you left it (with the lid on) for 10 minutes after the cycle stopped so it can fully set. Check that it’s set with a skewer. If not, run the cycle again and check every 10 minutes if it’s set.

      About this recipe

      This is my recipe for making banana bread in a rice cooker. Why? Because it's so easy! We’re going to make a super moist, sugar-free banana bread that comes together in one bowl with no mixer, no oven and barely any cleanup. The bananas add the sweetness so you do need to add anything else, the oats add body, and one cycle on the normal rice function does the cooking for you. Set it before you head out and slice it with butter and honey when you get home.

      Your Rice Cooker

      Any standard rice cooker will work for this recipe. Grease the bowl well with oil before the batter goes in, otherwise the bread will stick to the bottom. Use the normal rice cook function, not quick cook or porridge, and let the cycle run all the way through. Then, leave the lid on for another 10 minutes once it’s done so the bread can finish setting in the residual heat. Check that it’s set with a skewer. If not, run the cycle again and check every 10 minutes if it’s set.

      Author:

      Keywords: Rice Cooker Banana Bread, Breakfast, American, Fruit, Bread, Quick, Sweet, Easy, rice cooker banana bread recipe, banana bread without oven, healthy banana bread with oats, wholemeal banana bread, overripe banana recipe, no mixer banana bread, easy banana cake

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