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 Banana — well mashed,
Overrip
1/2 c Walnuts — coarsely chopped
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.
Yields
6 Servings