BANANA NUT BREAD

1/2 cup sugar
1/3 cup shortening
2 eggs
1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed ripe bananas
1/2 cup chopped walnuts

Cream together sugar and shortening; add eggs and beat well.

Sift together flour, baking powder, baking soda, and salt; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4-6 cup mold (I used a ceramic souffle dish). Cover with foil and tie a string tightly around it to keep foil down.

Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivet (I modified a metal veggie steamer) in pot.

Cover with crockpot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking.