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Banana Bread
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3/4 cups flour
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teaspoons baking powder
/4 teaspoon baking soda
/2 teaspoon salt
/3 cup shortening
/3 cup sugar
eggs, well beaten
−1/2 cups banana, well mashed, overrip
/2 cup walnuts, coarsely chopped
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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 cooker,
but prop the lid open with a toothpick or a twist of foil to let the excess
steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes.
Serve Warm.
Banana Bread
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