Crockpot banana bread
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1¾ | cup | Flour |
2 | teaspoons | Baking powder |
¼ | teaspoon | Baking Soda |
½ | teaspoon | Salt |
⅓ | cup | Shortening |
⅔ | cup | Sugar |
2 | Eggs -- well beaten | |
1½ | cup | 2 To 3 Bananas -- mashed |
½ | cup | Walnuts -- chopped/opt |
Directions
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 ⅓ of the flour mixture, ½ the bananas another ⅓ 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 2½ 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.
Makes 4 to 6 servings
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