1/4 c. soft shortening, butter
3/4 c. sugar
1 egg
3 tbsp. sour milk or buttermilk
2 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 c. extra ripe mashed bananas
1/2 c. chopped nuts (optional)

Mix together the shortening and sugar. Beat in 1 egg. Then stir in crushed bananas and the sour milk. Sift together the flour, baking soda and baking powder and salt. Beat into batter. Pour batter into 1 well-greased 5-inch bread pan and bake at 350 degrees for 1 hour.

When bread is cold, it can be wrapped and frozen. It keeps well for many months. If at any time you have extra ripe bananas, you can crush and measure them and freeze for banana bread. When baking banana bread from frozen bananas, always permit the bananas to thaw before using them. When thawed they will turn dark but that does not hurt them.