- 1/3 c shortening
- 1/2 c sugar
- 2 eggs
- 1-3/4 c all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c mashed ripe bananas
- 1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well.
Sift dry ingreds; add to creamed mixture alternately with banana, blending
well after each addition.
Stir in nuts. Pour into well-greased 4-6 cup mold (I used a ceramic souffle dish).
Cover with foil and tie a string tightly around it to keep foil down.
Pour 2 cups hot water in slow- cooking pot.
Place mold on rack or trivet (I modified a metal veggie steamer) in pot.
Cover with crockpotlid and cook on high 2 to 3 hours or until bread is done.
Be sure not to check bread during the first 2 hours of cooking.