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1 cup white sugar 250 mL
1/2 cup shortening 125 mL
2 eggs 2
3 mashed medium over ripe bananas 3
1-1/2 cups flour 375 mL
1 tsp baking soda 5 mL
1/2 tsp salt 5 mL
3/4 cup chopped pecans 175 mL
Preheat oven to 350°F/180°C. Double line a loaf pan (9x5x3-in/23x12x7-cm) with wax paper. Trim off excess wax paper.
Beat shortening and sugar until creamy and light. Add eggs, 1 at a time, and bananas to the creamy mixture, beating well after each addition.
Sift flour, baking soda and salt. Add to 1st mixture. Stir just to combine all ingredients. Mix in the nuts. Pour batter into loaf pan.
Bake at 350°F/180°C for 45 minutes, and then at 300°F/150°C for 20 minutes.
1/2 cup shortening 125 mL
2 eggs 2
3 mashed medium over ripe bananas 3
1-1/2 cups flour 375 mL
1 tsp baking soda 5 mL
1/2 tsp salt 5 mL
3/4 cup chopped pecans 175 mL
Preheat oven to 350°F/180°C. Double line a loaf pan (9x5x3-in/23x12x7-cm) with wax paper. Trim off excess wax paper.
Beat shortening and sugar until creamy and light. Add eggs, 1 at a time, and bananas to the creamy mixture, beating well after each addition.
Sift flour, baking soda and salt. Add to 1st mixture. Stir just to combine all ingredients. Mix in the nuts. Pour batter into loaf pan.
Bake at 350°F/180°C for 45 minutes, and then at 300°F/150°C for 20 minutes.
