BANANA NUT BREAD

1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts

Cream together shortening and sugar; add eggs and beat well.
Sift dry ingreds; add to creamed mixture alternately with banana, blending well after each addition.
Stir in nuts.
Pour into well-greased 4-6 cup mold (I used a ceramic souffle dish).
Cover with foil and tie a string tightly around it to keep foil down.
Pour 2 cups hot water in slow-cooking pot.
Place mold on rack or trivet (I modified a metal veggie steamer) in pot.

Cover with crockpot lid and cook on high 2 to 3 hours or until bread is done.
Be sure not to check bread during the first 2 hours of cooking.