Every once in a while, the bananas don’t all get used on cereal or for snacks. Sometimes a few do get a bit too ripe, but that’s just perfect for banana bread!
Preheat the oven to 350º.
Add 1/3 cup shortening, 1/2 cup sugar and 2 eggs to a mixing bowl.
Add 1-3/4 cups of flour, 2 teaspoons baking powder and 1/4 teaspoon baking soda.
Mix. Add mashed bananas (2 will work…3 is much better…a more moist loaf).
Time to be creative. For this particular batch, I added coconut and chopped pecans. But you could add chopped walnuts, almond flavoring, nutmeg, etc. Have fun with it!
My high-tech method of nut chopping:
Yup…it’s a meat tenderizer and a baggie. If you are going to try this at home, be sure to use the smooth end of the tenderizer and hammer gently (unless you really want the nuts to be pulverized).
Pour batter into a greased and floured loaf pan.
Bake for 1 hour (check when time is nearly done…every oven bakes differently).
Remove from oven. Let cool a bit and remove from loaf pan to finish cooling on a rack.