Although the cocoa is for taste, yes, you CAN add a bit more for a hint of chocolate! Abbreviations: tsp = teaspoon Tbsp = Tablespoon ******* 6 tbsp hard margarine or butter softened 2/3 cup granulated sugar 1 large egg 3/4 cup mashed banana 1-1/2 cups all purpose flour 1 tbsp cocoa 1-1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup chopped walnuts (optional) Cream margarine and sugar together in a bowl. Beat in egg. Add banana. Mix. Add remaining 6 ingredients. Stir to moisten. Turn into greased 9 x 5 x 3 inch loaf pan. Set pan on wire trivet in oval slow cooker (5 qt or larger). Place 5 paper towels between top of slow cooker and lid. Put wooden match or an object 1/8" thick between paper towels and edge of slow cooker to let some steam escape. DO NOT lift lid for the first 2 hrs of cooking time. Cook on high for about 2-1/4 hours. A wooden toothpick or steak knife (thin) inserted in center should come out clean. Remove pan to wire rack to cool. Let stand for 20 minutes, then loosen sides and remove from pan. Cuts into 18 slices.

2 banks of spareribs, uncut, about 2 pounds each 3 cloves garlic, minced 1/ 2 cup ketchup 1/ 2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce 1/ 2 cup soy sauce 1/ 4 cup sherry Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours. Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/ 2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.