Recipe: Banana Walnut Bread in a Slow Cooker, Oven or Range Top (1970's)

BANANA WALNUT BREAD
IN A SLOW COOKER, OVEN OR RANGE TOP

1/3 cup butter, softened
1/2 cup sugar
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas (3 medium)
1/2 cup cropped walnuts

Cream together butter and sugar with a mixer on medium speed. Add eggs, one at a time, beating well after each addition.

Stir together flour, baking powder, baking soda and cinnamon. Add creamed mixture alternately with mashed bananas, mixing well. Stir in walnuts.

-To bake in slow cooker: 2 hours cooking time, HIGH setting
Pour mixture into a greased or non-stick 9x5x3-inch loaf pan. If the loaf pan won't fit in your slow cooker, try the following containers. Place batter in a foil-lined and well greased 48 oz (#3) tomato juice can or 2 lb coffee can (do not use cans with the label 'screen printed' on the can, only use cans with a paper label that can be removed). Or pour batter into a 1-quart Pyrex measuring cup or a 6 cup Bundt pan.

Cover tightly with aluminum foil. Place in slow cooker.
No water is needed in the slow cooker. Cook with slow cooker set on the HIGH setting for 2 hours or until bread tests done.

-To bake in oven: 45 - 50 minutes cooking time, 350 degrees F.
Preheat oven to 350 degrees F, place batter in a greased or non-stick 9x5x3-inch loaf pan and bake for 45 to 50 minutes or until bread test done.

-To cook on range top: 2 hours cooking time. Low heat.
Pour batter into a foil-lined and well greased 48 oz (#3) tomato juice can or 2 lb coffee can (do not use cans with the label 'screen printed' on the can, only use cans with a paper label that can be removed). Cover tightly with aluminum foil. Stand covered can on a rack in large kettle or Dutch oven. Pour boiling water to a depth of 1 inch in Dutch oven. (Add more water if necessary during cooking.) Cover Dutch oven and steam over low heat 2 hours or until bread tests done.

Remove from baking container and cool on rack. Serve warm or cold, thinly sliced.

Source: St. Petersburg, FL - Evening Independent, April 11, 1979.