Slow-Cooker Bourbon Banana Bread

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.