1/2 c. shortening
1 c. sugar
2 eggs
1/2 c. nuts
2 c. flour
3 or 4 bananas, ripe and mashed
1 tsp. baking soda
1/2 tsp. baking powder

Cream shortening, sugar and eggs together well. Sift flour, soda and baking powder; add alternately to the first mixture with mashed banana. The riper the bananas, the better. Over-ripe bananas may be frozen to be used in cake or bread when needed. The nuts may be dusted with some of the flour mixture if desired, before adding.

Bake in greased and floured 9 1/2 x 5 1/2 inch loaf pan or in round baking powder cans. Bake at 325 degrees for 45 minutes to one hour. Freezes well. Wrap while warm shortly after removing from oven to retain moisture.

NOTE: To make with wheat flour use 1 cup wheat flour PLUS 1 cup white (total of 2 cups flour per recipe). When making double batches, add 1-2 extra bananas, an extra egg and slightly rounded teaspoons of soda and baking powder.