- 1 3/4 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp Salt
- 1/3 cup shortening
- 2/3 cup sugar
- 2 eggs, well beaten
- 1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
- 1/2 cup coarsely chopped walnuts (optional)
- 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.