Ingredients

3/4 c. butter
1 1/2 c sugar
3 eggs
2 c mashed ripe bananas
2 1/2 c all-purpose flour
1 1/2 tsp baking soda
1 c chopped pecans

Instructions

Cream shortening, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in banana. Combine flour and soda, add to creamed mixture, mixing well. Stir in pecans.

Spoon batter into 2 greased 8 1/2 x 4 1/2 by 2 3/4 inch loaf pans. Bake at 350 F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove to wire rack, and cool completely. To store, wrap in plastic wrap or aluminum foil. Yield 2 loaves.

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