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with a chopstick or skewer, and cook on high for 2 to 4 hours. After 2 hours, test with a knife, and continue to check every 30 minutes until a knife inserted in the center comes out clean. Let stand with the lid off for 10 minutes before cutting.
    The Verdict
    This is one rich, satisfying, amazing dessert. And in our case, a rather tasty breakfast, too. I strongly recommend sticking with a small-size slow cooker, or your brownies will burn on the edges but remain gooey in the center.

 
     
    BANANA BREAD
    serves 8
    The Ingredients
    1½ cups all-purpose flour (I used a gluten-free baking mix)
    1½ teaspoons baking powder (omit if baking mix includes it already)
    ¼ teaspoon baking soda
    ¼ teaspoon ground cinnamon
    1 large egg, at room temperature
    1 cup smashed bananas (about 2 large)
    ½ cup granulated sugar
    ¼ cup brown sugar, firmly packed
    ¼ cup canola oil
    ½ cup chopped walnuts (or chocolate chips!)
    cooking spray
    The Directions
    Use an oval 6-quart slow cooker and a 9×5×3- inch metal or glass loaf pan. Combine all ingredients into a batter in a bowl with a handheld or stand mixer. Spray the loaf pan with the cooking spray, and pour in the batter. Place the pan inside your slow cooker. Do not add water. Put on the lid, but prop open with a chopstick or wooden spoon. Cook on high for 4 hours, or until a toothpick inserted in the center of the bread comes out clean. Carefully remove the hot pan from the stoneware and let cool before inverting, unmolding, and slicing the bread.

 
     
    BLUEBERRY COFFEE CAKE
    serves 8
    The Ingredients
    butter or cooking spray
    2 cups biscuit mix (I used a gluten-free baking mix)
    ½ cup granulated sugar
    ½ cup brown sugar, firmly packed
    1 teaspoon vanilla extract
    10 tablespoons ( 2 / 3 cup) butter, melted
    2 large eggs
    1 cup sour cream
    1 teaspoon ground cinnamon
    ½ cup frozen blueberries
    The Directions
    Use a 4-quart slow cooker. Butter the inside of your removable stoneware, or use cooking spray. Mix the biscuit mix, sugars, vanilla, butter, eggs, sour cream, and cinnamon in a bowl and carefully fold in the blueberries. Pour the batter into the slow cooker. Use a chopstick or wooden skewer to hold the lid ajar, and cook on high for 2 to 4 hours, or until a toothpick inserted in the center comes out clean.

 
     
    COCONUT CAKE
    serves 8
    The Ingredients
    1 box vanilla cake mix (Gluten-free cake mixes make a 1 layer cake. If you want a thicker, more traditional cake, use 2 boxes.)
    ingredients the packaged cake mix tells you to use (butter, oil, eggs, etc.)
    1 (14-ounce) can coconut milk
    1 teaspoon coconut extract
    cooking spray
    2 tablespoons confectioners’ sugar
    ½ cup sweetened shredded coconut
    cream cheese frosting (optional)
    The Directions
    Use a 4-quart round slow cooker. Pour the dry cake mix into a mixing bowl. Follow the directions on the box for the amount of eggs, butter, and oil to use. Instead of using milk or water for the required liquid, use the same amount of coconut milk. Make sure to shake the coconut milk can well before opening. Add coconut milk and save the rest of the can; you’ll need it later. Add the coconut extract to the batter. Spray the stoneware with cooking spray, and pour in the batter. Cover and cook on high for 2 to 4 hours, or until a toothpick inserted in the center comes out clean. I did not vent the lid with a chopstick for this recipe, because I was interested in seeing if it would cook without being vented. Our cake cooked perfectly in 2½ hours on high. If you see a lot of condensation on the lid, or if you’d prefer to vent, go for it. Your cake will take longer to cook, however.
    When fully cooked, mix ½ cup of the reserved coconut milk with 2 tablespoons confectioners’ sugar. Poke holes in the hot cake with a skewer, and pour the sweetened coconut milk over the top of the cake. If you are not going to frost the cake, sprinkle it with shredded coconut. If you are goingto frost it, save the coconut for later. Let the cake