Crockpot Banana Bread

Ingredients

• 1 3/4 C. flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/3 C. shortening
• 2/3 C. sugar
• 2 eggs, well beaten
• 1 1/2 C. well mashed, overripe banana (2 or 3 bananas)
• 1/2 C. coarsely chopped walnuts (optional)

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 1/3 of the flour mixture, 1/2 the bananas, another 1/3 of the flour mixture, then the rest of the bananas, and finally 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 escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

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