2 c. sifted flour
3/4 c. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chopped pecans
2 eggs, well beaten
1 1/2 c. (3 to 4) mashed ripe bananas
1/4 c. melted shortening (salad oil)
1 tsp. vanilla extract

Blend the first 5 ingredients. Mix in the chopped nuts. Combine remaining ingredients and blend thoroughly. Add all at once to dry mixture, stirring only enough to moisten dry ingredients.

Turn batter into a greased (bottom only) 9 1/2 x 5 1/4 x 2 3/4 loaf pan and spread batter evenly into the corners. Bake at 350 degrees about 1 hour or until a cake tester or wooden pick inserted in center of bread comes out clean. Cool bread 10 minutes in pan on cooling rack. Remove from pan and cool completely.