Crockpot Banana Bread
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3
1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt.
With the electric beater on low, fluff the
shortening in a small bowl, until soft and creamy.
Add the sugar gradually.
Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture,
1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture.
Fold in the walnuts.
Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in the slow cooker.
Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape.
Cook on high for 4 to 6 hours.
Cool on a rack for 10 minutes.