---------- Recipe via Meal-Master (tm) v8.05
       Title: Banana Bread - Crockpot
  Categories: Desserts, Crockpot
       Yield: 6 servings
   1 3/4 c  All-purpose flour; sifted
       2 ts Baking powder
     1/4 ts Baking soda
     1/2 ts Salt
     1/3 c  Shortening
     2/3 c  Granulated sugar
       2    Eggs; well beaten
       2 tb Dark corn syrup
   1 1/2 c  Ripe bananas; well mashed
            ; (2 or 3)
     1/2 c  Walnut meats; (optional)
      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.
   Source: “Clear & Simple Crockery Cooking”, by Jacqueline
   Heriteau, Grosset & Dunlap, NY, c1975