BANANA NUT BREAD
1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift dry
ingreds; add to creamed mixture alternately with banana, blending
well after each addition. Stir in nuts. Pour into well-greased 4-6 cup
mold (I used a ceramic souffle dish). Cover with foil and tie a string
tightly around it to keep foil down. Pour 2 cups hot water in slowcooking
pot. Place mold on rack or trivet (I modified a metal veggie
steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours
or until bread is done. Be sure not to check bread during the first 2
hours of cooking.
1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift dry
ingreds; add to creamed mixture alternately with banana, blending
well after each addition. Stir in nuts. Pour into well-greased 4-6 cup
mold (I used a ceramic souffle dish). Cover with foil and tie a string
tightly around it to keep foil down. Pour 2 cups hot water in slowcooking
pot. Place mold on rack or trivet (I modified a metal veggie
steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours
or until bread is done. Be sure not to check bread during the first 2
hours of cooking.
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