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Banana Bread



  1. Sift together the flour, baking powder, baking soda and salt.
  2. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy.
  3. Add the sugar gradually.
  4. Beat in the eggs in a slow stream.
  5. 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.
  6. Fold in the walnuts.
  7. Turn into a greased and floured baking unit or a 2 1/2-quart mold and cover.
  8. Place on a rack in the slow cooker.
  9. Cover the slow cooker, but prop the lid open with a wooden pick or a twist of foil to let the excess steam escape.
  10. Cook on HIGH for 4 to 6 hours.
  11. Cool on a rack for 10 minutes.
  12. Serve warm.

Yield: 4 to 6 servings


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