Banana Bread

Yield: 4 to 6 servings

Ingredients

• 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)

Instructions

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.