Crockpot Banana Bread

Cream together the shortening and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.

Alternately add the flour mixture and mashed bananas to the shortening mixture, beginning and ending with the flour mixture, stirring just until combined.

Fold in the raisins and pecans until evenly distributed throughout the batter.

Lightly grease the interior of the crockpot with shortening or cooking spray to prevent sticking.

Pour the batter into the prepared crockpot and smooth the top with a spatula.

Cover the crockpot and cook on LOW for 3 hours, until a toothpick inserted in the center comes out with just a few moist crumbs.

Turn off the crockpot and let the banana bread cool in the pot for 10 minutes before turning out onto a wire rack.

Allow the bread to cool completely on the wire rack before slicing and serving.