Categories: Slow Cooker

Ingredients

• 1/2 cup chopped pecans
• 2 cups flour
• 2 tsp baking powder
• 1/8 tsp cinnamon
• 2 to 3 very ripe bananas, enough to make 1 cup when smooshed
• 1/4 cup shortening, at room temp
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• Glaze:
• 1/2 lb. confectioners' sugar (rounded 1 cup)
• 1 tsp rum extract
• 2 tbsp water or orange juice

Directions

1. Grease interior of slow cooker.

2. Combine pecans, flour, baking powder and cinnamon.

3. Using a fork, smoosh ripe bananas in a good-sized bowl, enough to equal 1 cup.

4. Cream bananas, shortening, and sugar together.

5. Stir in eggs and vanilla, mixing thoroughly.

6. Add dry ingredients to wet, stirring until just combined.

7. Spread batter into greased crock.

8. Cover. Bake on HIGH 2 to 2 1/2 hours.

9. Uncover. Remove crock from cooker and place on wire baking rack to cool.

10. While bars are cooling, make glaze. Combine confectioners’ sugar, and rum extract. Stir in just enough water or juice to make glaze pourable.

11. Drizzle glaze over bars. Then cut into 24 squares and 4 triangles in the corners.

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