Kim's Banana Bread

A few weeks before our college graduation, the girls of Tenney Hall planned a recipe exchange for the "Brides-to-be".  We had a great time sharing and exchanging recipe cards.  Those handmade cards still hold a special memory in my recipe box.  One of my favorite is a Banana Bread recipe from Kim.  It is a delicious way to use those overly ripened bananas.

Ingredients ~
1/2 cup shortening (or unsalted butter, depending on preference)
1 cup sugar
2 eggs
3 or 4 very ripe bananas, mashed
2 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 cup pecans, chopped


Directions ~
Preheat oven to 350 degrees
Prepare loaf pans with cooking oil spray
Bread batter will make 1 large, 2 medium, or 3 mini loaf pans

In a large mixing bowl, cream butter and sugar
Add eggs and mashed bananas
Blend well
In a separate bowl, combine flour and soda

Sift slowly into mixing bowl
Fold in chopped nuts
Pour bread batter into pans, filling each only 1/2 full
Bake for 35 to 40 minutes

Serve warm for a special breakfast treat. . .or loaves may also be wrapped and frozen to enjoy at a later time.

Additional note:  Baking time may need to be adjusted depending on size of pans, and type of oven used.