AuthorBrian HurlburtCategoryRecipes
Grease bottom only of a 9 × 5-inch/23 × 13-cm loaf pan; set aside. In large bowl, cream together the shortening and sugar until light and fluffy. Mix in the eggs and vanilla and banana extracts until well combined. In another bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add alternately with bananas to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Bake at 350°F/180ºC for 45 to 50 minutes or until bread tests done. Cool in pan on rack 5 minutes. Turn out of pan and cool completely on rack. To store, wrap tightly and refrigerate.
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Ingredients
Directions
Grease bottom only of a 9 × 5-inch/23 × 13-cm loaf pan; set aside. In large bowl, cream together the shortening and sugar until light and fluffy. Mix in the eggs and vanilla and banana extracts until well combined. In another bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add alternately with bananas to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Bake at 350°F/180ºC for 45 to 50 minutes or until bread tests done. Cool in pan on rack 5 minutes. Turn out of pan and cool completely on rack. To store, wrap tightly and refrigerate.
