Banana Bread

Yield 1 loaf


1 ½ cups sugar

½ cup vegetable shortening

2 lg eggs

1 tsp vanilla

3 mashed bananas

¼ cup buttermilk

1 ½ cups all-purpose flour

1 tsp baking soda

½ cup minced walnuts


Preheat oven to 350 degrees, and place a loaf pan on the bottom rack, partially filled with water. The steam from this will improve the quality. Only about a half inch of water is needed. Grease your 9X5 loaf pan well and set aside.

Sift flour, baking soda together and set aside. Cream shortening and sugar together until light and fluffy. Add vanilla, and eggs, one at a time, mixing between each addition. Add bananas, and dry mix alternately with buttermilk to incorporate all. Fold walnuts in last, and scrape into loaf pan.

Bread will take between 50 minutes and an hour. When a toothpick inserted in the center comes out clean, the bread pulls away from the sides of the pan, and a touch test springs back to you, will indicate it is done.

Let cool for approximately 10 minutes and remove from pan. Let it sit for another five to ten minutes and immediately wrap in aluminum foil and let sit for six to eight hours. I know it’s tough when it smells so good, but trust me on this.