1-3/4 c All-purpose flour; sifted
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/3 c Shortening
2/3 c Granulated sugar
2 Eggs; well beaten
2 tb Dark corn syrup
1-1/2 c Ripe bananas (2 to 3);
- well mashed
1/2 c Walnuts (optional)
Leftovers keep well in the refrigerator and can be sliced and
toasted before serving again. Banana Bread also freezes well. Use
overripe banana.
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 1/3rd of the bananas, 1/2 the
flour, another 1/3rd of the bananas, the remaining flour, and the
last of the bananas. Fold in the walnuts. Turn into a greased and
floured 1-1/2 qt mold and cover with a loosely fitting plate.
Place the mold on a rack or a trivet in the cooker. Cover the
cooker, 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.
