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Print this Recipe    Banana Bread

CROCKPOT BANANA BREAD
(Makes 4 to 6 servings)

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
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.

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