| 1 3/4 cups | All-purpose flour |
| 2 teaspoons | Baking powder |
| 1/4 teaspoon | Baking soda |
| 1/2 teaspoon | Salt |
| 1/3 cup | Shortening |
| 2/3 cup | Granulated sugar |
| 2 | Eggs, well beaten |
| 1 1/2 cups | Well mashed, overripe bananas (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 crockpot. Cover the crockpot, but prop the lid open with a wooden pick 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.
Yields 4 to 6 servings.