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.