2 cups all-purpose flour, plus more for dusting
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup butter, plus more for greasing
⅔ cup sugar
2 large eggs
1½ cups bananas, mashed
½ cup walnuts, chopped
Grease the crockpot insert with butter, then flour. Set aside.
Sift the flour, baking powder, baking soda, and salt together in a bowl.
Using an electric beater set on low, fluff the shortening in a separate bowl until it becomes soft and creamy. Add the sugar gradually.
Beat the eggs slowly with a fork.
Add in ⅓ of the flour mixture, ½ the bananas, another ⅓ of the flour mixture, and then the rest of the bananas.
Add the last of the flour mixture and fold in the walnuts.
Place the batter in the slow cooker insert. Put the lid on.
Cook the batter on High for 2 hours.
Let the banana bread cool for 10 minutes.
Serve and enjoy!
Sugar: 27g
:
Calcium: 110mg
Calories: 492kcal
Carbohydrates: 65g
Cholesterol: 55mg
Fat: 24g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 9g
Potassium: 251mg
Protein: 8g
Saturated Fat: 4g
Sodium: 582mg
Trans Fat: 1g
Vitamin A: 782IU
Vitamin C: 3mg
