Banana Walnut Loaf
1/3 c Shortening
1/2 c Sugar
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 bake on high 2 to 3 hours or
until bread is done. Serve warm or cool, with butter.
Source: Lisa Crawley
Yield: 10 Servings
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