Crockpot Banana Breadbreads, crockpot 1.75 cup flour 2.00 teaspoon baking powder 0.25 teaspoon baking soda 0.50 teaspoon salt 0.33 cup shortening 0.67 cup sugar 2.00 eggs; well beaten 1.50 cup banana; well mashed, overrip 0.50 cup walnuts; coarsely chopped Recipe by: The Best of Electric Crockery Cooking 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 uni 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 foi to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. |
