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Crockpot Banana Bread

Stored under Caption This!GamesMiscellaneousNewsRecipesRelated EBay AuctionsReviewsVideosVisual Stimulation on February 9, 2007

Servings: 4-6

1 3/4 cups 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, over-ripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts or pecans

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 slowly.

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 or 2 pound metal coffee can and cover.

Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. (Older Crockpots with plastic covers hac vents in the past!)

Cool on a rack for 10 minutes. Serve Warm.

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