CROCKPOT BANANA BREAD
(Makes 4 to 6 servings)
Source: The Best of Electric Crockery Cooking, Maggie Workman

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (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 slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape.

Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
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Crockpot Brown Bread

1 gingerbread mix (approximately 14 to 15 ounces)
1/4 cup yellow cornmeal
1 tsp. salt
1 1/2 cups milk
1/2 cup raisins

Combine gingerbread mix with corn meal and salt in mixing bowl; stir in milk, mixing just until batter is moistened. Beat with electric mixer at medium speed for 2 minutes; stir in raisins. Pour into a greased and floured 7-cup mold. Cover with foil and tie.

Put a trivet or rack in slow cooker. I use slightly crumpled foil as a rack. Pour 1 1/2 cups hot water in the pot. Place the filled mold on the rack or foil in the crockpot.

Cover and cook on HIGH for 3 to 4 hours or until the bread is done. Remove from crockpot and cool on a wire rack for 5 minutes. Loosen edges carefully with a knife and turn out on a rack to cool slightly. Serve warm with butter or cream cheese spread.
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Coconut Crockpot Bread

3 C. flour
1 T. baking powder
1/2 t. salt
1 C. sugar
1 C. flaked coconut
1 egg, beaten
1 C. milk
1 t. vanilla extract

Grease and flour two 1-pound cans or inserts. Mix flour, baking powder, salt and sugar; add coconut and mix thoroughly. Combine liquid ingredients and stir into dry ingredients. Mix well.

Press batter into prepared pans. Set cans in crockpot. Cover cans with 3 paper towels. Place the lid on the cooker.

Cook on high for 3 hours or until done. Remove cans from cooker. Cool on wire rack for 10 minutes. Remove bread from cans and continue cooling bread on racks.