Slow Cooker 3 Ingredients Banana Bread

Instructions:

Preheat the oven to 180C/350F and grease and line a 7 x 4-inch baking pan with parchment paper and set aside.
In a large mixing bowl, combine the bananas and condensed milk and whisk together, until combined. Gently stir through the flour and mix well, until fully incorporated.
Transfer the batter into the greased pan and bake for 30-35 minutes, or until a skewer comes out mostly clean.
Remove the banana bread from the oven and let it cool in the pan completely, before slicing.

Notes :

TO STORE: Banana bread will keep well at room temperature, covered, for up to 3 days. If you’d like the bread to keep longer, store it in the refrigerator and it will keep well for up to 1 week.

TO FREEZE: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months.

TO THAW: Let leftover slices of the banana bread come to room temperature.

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