Crockpot Chocolate Chip Banana Nut Bread with Rum Glaze

2 2/3 c. Bisquick
1 1/2 c. mashed ripe bananas
3/4 c. sugar
1/3 c. butter, melted
1 t. rum flavoring
1 t. vanilla
3 eggs
1 t. ground cinnamon
3/4-1 c. milk chocolate or semi-sweet chocolate chips
3/4 c. diced pecans

Glaze:
2 T. butter, melted
1 c. powdered sugar
1 T. rum flavoring (or 1/2 t. extract)
1-2 t. hot water, to reach consistency

Line a round crockpot. In a large bowl, combine: bananas, sugar, melted butter, rum flavoring, vanilla, and eggs until well blended. Stir in Bisquick, cinnamon, chocolate chips and 1/2 the chopped pecans, Pour into crockpot. Cover and cook on high for 1 hour 30 minutes-2 hours. (Mine took two hours) Bread is done when a wooden toothpick is placed in it and comes out clean. Turn off crockpot, uncover, & remove ceramic base to cooling rack. Let cool 15 minutes. Loosen bread from the edge and cool another hour. Meanwhile combine glaze ingredients until smooth and thick like syrup. Drizzle over top of cake if desired.and sprinkle remaining chopped pecans on top. Enjoy!

1st picture: after removing from crockpot. 2nd picture: after adding glaze.