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1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup granulated sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe bananas (2 or 3 bananas)
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 slow cooker, but prop the lid open with a wooden pick 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.
Yield: 4 to 6 servings
Slow Cooker Bread Recipes