Banana Nut Bread

¾ cup butter 1½ cups sugar 3 eggs 2 cups mashed ripe bananas 2½ cups all-purpose flour 1½ teaspoon baking soda 1 cups chopped pecans

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 ½ x 4 ½ by 2¾ 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.