2 c. all purpose or unbleached flour
1 c. rolled oats
2 tsp. baking soda
1 c. vegetable shortening such as Crisco
2 c. sugar
2 c. mashed ripe bananas (4 to 5 med.)
4 eggs
1 c. chopped walnuts
Maple Glaze

Grease and dust with rolled oats a 2 to 2 1/2 quart bundt pan or tube pan. Heat oven to 350 degrees. Stir together the flour, oats and baking soda.

In mixer bowl, cream shortening and sugar. Mix in bananas, eggs and walnuts. Add dry ingredients; mix on low speed until thoroughly blended. Pour into prepared pan.

Bake in 350 degree oven for 1 hour and 20 minutes or until pick inserted into center comes out clean. Meanwhile, prepare glaze.

Cool in pan 5 minutes. Turn out onto rack to cool completely. Drizzle Maple Glaze over bread. Makes 12 to 14 servings.

MAPLE GLAZE:

1 cup powdered sugar, 1 tablespoon lemon juice, 1/2 teaspoon maple flavoring and water. In bowl, combine powdered sugar, lemon juice and maple flavoring. Gradually stir in enough water to make an icing of smooth, pourable consistency.