Banana Bread - Crockpot

Don't have a bread machine? Well you don't need one when you have an easy crockpot recipe to follow to create the best banana bread you've made!

Yields:	1 servings
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	Preparation	30 minutes
	Cooking	120 minutes
	Ready In	150 minutes

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Ingredients

1 3/4	cup	flour, all-purpose	sifted
2	teaspoons	baking powder
1/4	teaspoon	baking soda
1/2	teaspoon	salt
1/3	cup	vegetable shortening
2/3	cups	sugar
2	large	eggs	well beaten
2	tablespoons	corn syrup	dark
1 1/2	cup	bananas	ripe, well mashed (2 or 3)
1/2	cup	walnuts	optional

Directions

Leftovers keep well in the refrigerator and can be sliced and toasted before serving again. Banana Bread also freezes well. Use overripe banana.

Sift the flour, baking powder, baking soda, and salt together. With the electric beater on low, fluff the shortening until soft and creamy in a small bowl. Or beat by hand until fluffy. Add the sugar gradually. Beat in the eggs and dark corn syrup in a slow stream. With a fork, beat into the shortening a third of the bananas, half the flour, another third of the bananas, the remaining flour, and the last of the bananas. Fold in the walnut meats. Turn into a greased and floured 1 1/2-quart mold and cover with a loosely fitting plate. Place the mold on a rack or a trivet in the cooker. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 to 3 hours, or until the bread is done. Cool on a rack for 10 minutes, then turn the bread out of the mold. Dust over with brown sugar and serve warm.

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Member Review

Pineapple Banana Walnut Cake

Incredibly moist. You could easily serve this unfrosted Super-moist old fashioned moist banana bread. I used 1/2 of the sugar called for an it turned out great.

Reviewed by sean