Our favorite recipe is from the Better Homes and Gardens “New” Cookbook copyright 1955.
A little extra banana can be added, if desired, creating a moister loaf.
1/3 cup shortening
1/2 cup sugar
1 3/4 cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Cream together shortening and sugar; add eggs and beat well.
Cream Bananas separately.
Sift together dry ingredients; add to creamed mixtrue alternately with banana, blending well after each addition.
Stir in nuts.
Pour into well-greased 9.5 x 5 x 3 inch loaf pan.
Bake in moderate over 350F 40-45 minutes or till done.
Remove from pan; cool on rack.