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Banana Bread

1 3/4 c Flour
2 ts Baking powder
1/4 ts Baking Soda
1/2 ts Salt
1/3 c Shortening
2/3 c Sugar
2 Eggs -- well beaten
1 1/2 c 2 To 3 Bananas -- mashed
1/2 c Walnuts -- chopped/opt


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 escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

Makes 4 to 6 servings

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