Banana Nut Bread - Crock-Pot Slow Cooker Owner's Manual

Banana Nut Bread

2 cup shortening
/
3
1 cup sugar
4 eggs
3 1 cups fl our
/
4
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed ripe bananas
3-4 cups water
Chopped walnuts
1. 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.
2. Grease a 4-inch by 8-inch bread pan and add batter. Cover with foil, place in
VersaWare™ stoneware, and add water around bread pan.
3. Place stoneware in slow cooker heating base, cover, and cook on High for 3-4
hours, until bread is fi rm 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.
Serves 8
Note: when using an electric stovetop, the heat diff user
62
MUST ALWAYS be used with the VersaWare™ stoneware.
Notes
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