2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
1/2 cup cropped pecans, lightly toasted OPTIONAL (I am allergic to nuts)
1/2 cup butter, softened
1 cup sugar
4 small ripe bananas, mashed
2 tablespoons plus 2 teaspoons milk
1 teaspoon vanilla
Turn crock pot on high. Grease and flour manufacturer's insert or 2 pound metal container. Mix flour, baking soda, salt and spices in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined. *Place insert into crock pot. Carefully add batter, top container with several paper towels. Put lid on crock pot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it's cooked at least 2 hours. Mine is always done at 2 hours.
Remove lid and paper towels let cool for 10-15 min and remove inserted pan or invert bread onto a plate and then flip over. You really need to get it out of the crock so it won't keep baking from the residual heat of the crock.
*If using other metal container, either place a rack or crumpled aluminum foil at bottom of crock pot. Place container on top. After adding batter, top crock with several paper towels. Make sure crock pot lid is loose and bake for regular amount of time.