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| Banana Bread |
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| 1 3/4 cup |
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flour |
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| 2 tsp |
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baking powder |
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| 1/4 tsp |
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baking soda |
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| 1/2 tsp |
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salt |
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| 1/3 cup |
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shortening |
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| 2/3 cup |
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sugar |
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| 2 |
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eggs, well beaten |
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| 1 1/2 cups |
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well mashed, overripe banana (2 or 3 bananas) |
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| 1/2 cup |
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coarsely chopped walnuts (optional) |
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| 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. |
| 2 |
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. |
| 3 |
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. |
| 4 |
Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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464.87 |
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| Calories From Fat |
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178.15 |
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|
% Daily Value |
| Total Fat 20.27g |
|
31% |
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| Saturated Fat 5.90g |
|
29% |
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| Cholesterol 79.69mg |
|
26% |
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| Sodium 432.21mg |
|
18% |
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| Potassium 327.52mg |
|
9% |
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| Carbohydrates 65.21mg |
|
21% |
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| Dietary Fiber 3.01g |
|
12% |
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| Protein 8.02g |
|
16% |
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| Recipe Type |
| Bread |
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| Recipe Source |
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