Ingredients
2 2/3
cups Original Bisquick™ mix
1 1/2
cups mashed very ripe bananas
3/4
cup granulated sugar
1/3
cup butter, melted
2
tablespoons bourbon
1
teaspoon vanilla
3
eggs
1
teaspoon ground cinnamon
3/4
cup semisweet chocolate chips
3/4
cup chopped toasted pecans
2
tablespoons butter, melted
1
cup powdered sugar
1
tablespoon bourbon
1
teaspoon hot water
Preparation
Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.
