|1 3/4||cup||flour, sifted, all-purpose|
|2||each||eggs, well beaten|
|2||tablespoon||dark corn syrup|
|1 1/2||cup||bananas, ripe, well mashed (2 or 3)|
|1/2||cup||walnut meats (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 a third of the bananas, half the flour, another third of the bananas, the remaining flour, and the last of the bananas. Fold in the walnut meats. Turn into a greased and floured 1 1/2-quart 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.
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