- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup mashed ripe bananas
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup solid vegetable shortening
- 1 cup sugar
- 2 large eggs
- 1 cup pecans toasted, chopped
Preheat oven to 350 degrees. Butter and flour 9 1/4- by 5- by 2 1/2-inch loaf pan.
Whisk together flour, baking powder, salt and baking soda in medium bowl. In small bowl, mix mashed bananas, milk and vanilla.
Using electric mixer, beat shortening in large bowl until creamy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Beat banana mixture and flour mixture alternately into shortening mixture in 2 additions each. Stir in pecans. Transfer to prepared pan.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool 5 minutes. Turn out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and let stand at room temperature.)
This recipe yields 1 loaf.