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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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If your crock pot didn't come with a rack you can use an aluminum pie plate that is vented w/ holes, and cut the sides to fit the pot. For the unit I just used a non-stick bread pan. Ingredients:
1 3/4 cups flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup shortening |
1 cup brown sugar |
2 eggs, well beaten |
1 1/2 cups well mashed overripe bananas (2 or 3 bananas) |
1 cup coarsely chopped walnuts (optional) |
Directions:
1. 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, then the rest of the bananas, and finally the last of the flour mixture. Fold in the walnuts.
2. 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.
3. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
4. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
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