Banana Bread
Ingredients
1 3/4 C. all-purpose flour, sifted
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 C. shortening
2/3 C. granulated sugar
2 eggs, well beaten
2 Tbsp. dark corn syrup
1 1/2 C. ripe bananas well mashed (2 or 3 bananas)
1/2 C. walnuts
Cooking Instructions
Sift the flour, baking powder, baking soda, and salt together. With the electric beater on low, fluff the shortening until soft and creamy in a small bowl. Or beat by hand until fluffy. Add the sugar gradually. Beat in the eggs and dark corn syrup in a slow stream. With a fork, beat into the shortening a third of the bananas, half the flour, another third of the bananas, the remaining flour, and the last of the bananas. Fold in the walnut meats. Turn into a greased and floured 1 1/2-quart mold and cover with a loosely fitting plate. Place the mold on a rack or a trivet in the crock pot. Cover the crock pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 to 3 hours, or until the bread is done. Cool on a rack for 10 minutes, then turn the bread out of the mold. Dust over with brown sugar and serve warm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)