½ cup shortening or oil
1 cup sugar
2 eggs beaten
2 cups flour, spoon loosely
1 heaping tsp soda
3 ripe bananas mashed
⅛ tsp salt
½ cup or more chopped pecans
Cream shortening and sugar, add beaten eggs, then dry ingredients. Batter will be stiff until you add the mashed bananas. Mix well by hand (don’t beat). Add nuts. Place in a well-greased loaf pan that has been dusted with flour. Bake in 325-degree oven for 1 hour, or until a toothpick inserted in center comes out clean (not sticky). This is the way the recipe was given to be by Betty McLimore from Owensboro, Ky. I seem to have problems getting it done in the center in a loaf pan. Maybe my pan was not as large as some loaf pans. So I’ve had better luck using a bundt pan (that’s with a hole in the center) and baking it at 250 degrees for 1 hour and 20 minutes or until tooth pick comes out clean. Different stoves and climate really affect breads and pastries. More recently I’ve had good luck using muffin tins with the paper cupcake liners and cooking them I believe about 25-30 minutes, check with toothpick. You will probably just have to experiment with style of pan, stove and altitude. A good point to remember about banana nut bread is to have bananas so ripe you’ll think you should throw them away. They can even be very dark and soft, so long as they’re bright on inside.
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