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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)