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Banana Nut Loaf

1/3 c Shortening
1/2 c Sugar
2 Eggs
1 3/4 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Bananas; ripe, mashed
1/2 c Walnuts


Cream together shortening and sugar, add eggs and beat well. Sift dry ingredients, add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4 to 6 cup mold. Cover with foil and tie. Pour 2 cups hot water in slow cooker. Place mold on rack or trivet in pot. Cover and cook on high 2 to 3 hours or until bread is done. Serve warm or cool, with butter or cream cheese or peanut butter.
Jim's Comments:

I omitted the walnuts as this was the first time I've ever tried to do this type of a recipe in a slow cooker. (I just thought that it wouldn't work.)

So I was wrong. The recipe did work out nicely and the loaf would have benefitted from the walnuts. It was a very moist loaf and it was gone completely the next day. I'll also have to admit that the unusual shape made it quite easy to just slice off a 'little' bit.

I used my six quart Everstar for this recipe. As for the mold, I have a number of Pampered Chef measuring cups and I used the 4 cup one. It fit nicely into the insert, although I didn't use the rack/trivet that the recipe calls for. As for the tying of the foil, I just put an elastic band around the measuring cup and left it at that.

I would actually do this again, and I'm going to start picking out some other loaves to make. If they turn out as nice as this recipe, we'll be eating more of these in the future.

At this point, I don't see how you can make this recipe in a small slow cooker, but if I find a solution, I'll update these comments.




Some general comments about this recipe:


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