from my Mom's 1970's Better Homes & Gardens cookbook; still a crowd pleaser today.
1/3 c. shortening
1/2 c. sugar
2 eggs
1 3/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. mashed ripe bananas (about 3)
1/2 c. chopped walnuts/pecans
1. Cream together shortening and sugar; add eggs and beat well.
2. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts
3. Pour into a well-greased 9x5x3 loaf pan. Bake at 350* for 45-50 minutes or until done. Remove from pan; cool on rack.
4. Wrap and store overnight. Happy Breakfast!
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