Recipe: Slow Cooker Banana Nut Bread

SLOW COOKER BANANA NUT BREAD

2/3 cup shortening
1 cup sugar
4 eggs
3 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed ripe bananas
3 to 4 cups water
Butter or cream cheese (for serving)
Chopped walnuts (for serving)

(For cookers that an 8x4-inch bread pan will fit inside.)

In a bowl, combine shortening and sugar until blended. Add in eggs and beat with electric mixer on low until smooth. Gradually add in remaining ingredients, mixing thoroughly until forming a smooth batter.

Grease a 4-inch by 8-inch bread pan and add batter. Cover with foil, place in bottom of the Crock Pot stoneware, and add 3-4 cups water around bread pan.

Place stoneware in slow cooker heating base, cover, and cook on HIGH for 3-4 hours, until bread is firm and toothpick inserted comes out clean. Remove and let cool, then take bread out of pan, slice, and serve with butter or cream cheese and chopped walnuts.

Makes 1 (8x4-inch) loaf, 8 servings
Adapted from source: Crock Pot brand slow cookers.