Banana Bread

1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana
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 escape.

Cook on high for 4 to 6 hours.

Cool on a rack for 10 minutes. Serve warm.

Serves 4 to 6.