1/3 c. shortening
2/3 c. sugar
2 eggs
3 tbsp. buttermilk
1/4 tsp. baking soda
1 c. mashed ripe bananas (2 or 3)
2 c. sifted Martha White self-rising flour
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease a bread loaf pan about 9 1/4 x 5 1/4 x 2 3/4. Cream shortening and sugar together until fluffy. Beat in eggs, one at a time. Add buttermilk, soda, and bananas; mix to blend. Fold in flour and nuts. Pour into pan and bake about 55 minutes. Cool in pan about 10 minutes. Remove from pan and cool completely on rack before slicing.

Note: If using Martha White plain flour, increase soda to 1/2 teaspoon and add 1/2 teaspoon salt after soda.