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 ingrediens; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4-6 cup mold or 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. 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.