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Banana Bread
Ingredients
1 ¾ cup flour
2 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup shortening
⅔ cup sugar
2 eggs, well beaten
1 ½ cup banana, well mashed, overripe
½ cup walnuts, coarsely chopped
Method
Sift together flour, baking powder, baking soda and salt. With electric beater on low, fluff shortening in a small bowl, until soft and creamy. Add sugar gradually. Beat in eggs in a slow stream. With a fork, beat in ⅓ of the flour mixture, ½ the bananas another ⅓ of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in walnuts. Turn into a greased and floured baking unit or a 2 ½ quart mould and cover.
Place on a rack in slow cooker. Cover slow cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
Cook on HIGH for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
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