3 eggs
1/3 c. oil
5 ripe bananas, mashed
1 1/2 c. chocolate chips, your choice, I used milk chocolate
1/2 c. chopped pecans, optional
Combine all ingredients in a large bowl. Pour batter into a greased or lined 6 qt or larger crockpot. Place a layer of paper towels or a clean kitchen towel between the lid and the stoneware crock to absorb condensation that may collect, to keep it from dripping on the bread. Cover and cook on high for 2-3 hours until a toothpick inserted in the center comes out clean. When done cooking, remove lid and towel. Turn off crockpot and allow bread to cool completely before removing.
*my bread only took 2 hours to cook before it was done.
1st picture: after cooking. 2nd picture: ready to eat.
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