- 1 3/4 c flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 c shortening
- 2/3 c sugar
- 2 eggs, well beaten
- 1 1/2 c overripe banana, mashed
- 1/2 c walnuts, chopped
- Sift flour, baking powder, baking soda & salt.
- Mix shortening on low in a bowl until creamy. Slowly add sugar.
- Beat in eggs. Mix with a fork: 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, remaining bananas and last of the flour mixture.
- Add walnuts. Place in greased & floured baking unit & put into crock pot..
- Cover crockpot; prop the lid open to allow excess steam out. Cook on High 5 hours.
- Cool for 15 minutes. Serve Warm.
The more you mix your banana bread batter, the more gluten is developing in the bread—which is great for a yeast-risen, chewy loaf, but not so great when you’re hoping for a tender, soft quick bread. An overmixed banana bread batter will result in a dense, rubbery loaf.
Can underbaked quick bread be saved? If you’ve cut into a loaf of quick bread and discovered its center is raw, it’s no use putting it back into the oven. Its edges and crust will dry out before the interior cooks. Better to cut that soggy interior into slices and cook them on a griddle.
If your banana bread isn’t rising, there’s a good chance that something is wrong with the batter. You might have failed to use a leavening agent in the batter. Did you forget to add baking soda or baking powder to the mixture? This oversight could be to blame for your bread not rising.
If you use too much flour, you’ll end up with really dry banana bread, and If you don’t use enough flour, your banana bread will be way too wet.
Don’t make the mistake of cutting into your banana bread only to discover it’s uncooked in the center. While it’s still in the oven, insert a skewer into the center. If the skewer comes out clean — or with just a crumb or two sticking to the skewer — it’s ready.
Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.
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