Wonderfully moist, delicious bread.
3/4 cup butter
1 1/2 cups sugar
2 cups mashed ripe bananas
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 cups chopped pecans
No nutrition information available
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.