Fold in the cut-up apricots, any flour left on the cutting block, and the walnut meats. Cover with a loosely fitting plate and place on a rack or trivet in the slow 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. Cool on a rack for 10 minutes.
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.