(Crock Pot Method)
Spray your crock pot with cooking spray, then line it with a sheet of parchment paper, then spray again.
Set your crock pot on low heat.
2 c. sugar
1/2 c. shortening
1/2 c. butter (softened)
6 ripe bananas
2 c. +4 T. flour
1 tsp. salt
1 tsp. baking soda
nuts are optional. I didn't use any.
Mash the bananas with a potato masher, then blend in the sugar, shortening and butter. When blended well, beat in the eggs. Sift in the dry ingredients and mix well. This recipe makes two large loaves, so you can use two crock pots to bake the bread, or bake one loaf and then the other later if you only have one crock pot. Or, do it like I did and do one in the crock pot and one in the oven if it isn't too hot for you. Bake in the crock pot for approx. 4 hours. It should look firm all across the top and a toothpick or skewer should come out clean when poked in the middle.
The only differences are that you grease your loaf pans, (I didn't use parchment paper). Pre-heat the oven to 350 degrees. Mix as directed, pour into pans and then bake for 1 hour. It makes two large loaves and is so moist it feels sticky when you take it out of the pan. This bread freezes well I hear, but ours never lasts long enough to find out!