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CROCKPOT BANANA BREAD
1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)1/2 cup coarsely chopped walnuts (optional)
Sift together the flour, baking powder, baking soda and salt. With theelectric beater on low, fluff the shortening in a small bowl, until softand creamy. Add the sugar gradually. Beat in the eggs in a slowstream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananasanother 1/3 of the flour mixture, the rest of the bananas then the lastof the flour mixture. Fold in the walnuts. Turn into a greased andfloured baking unit or a 2 1/2 quart mold and cover. Place on a rack inthe slow cooker. Cover the cooker, but prop the lid open with atoothpick or a twist of foil to let the excess steam excape. Cook onhigh for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. ~Barbara Grizzuti Harrison
To measure soft bread crumbs, pile them lightly into a cup. Do not pack them down unless the recipe calls for soaking them in water, milk, or stock.
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