BANANA BREAD

3-1/2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups mashed ripe bananas (4 to 6)
2 tablespoons lemon juice
3/4 cup shortening
1 1/2 cups sugar
3 eggs
3/4 cup milk
1/2 cup chopped pecans or walnuts

Sift together flour, baking powder, salt and baking soda.
Mash bananas with rotary beater or fork. Add lemon juice and mix.

Cream shortening and sugar with electric mixer at medium speed, or with a spoon. Add eggs and beat thoroughly until very light and fluffy (4 minutes' beating in all). Add sifted dry ingredients alternately with milk; fold in bananas and nuts. Beat after each addition. Pour into 2 greased (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans.

Bake in moderate oven (350 degrees F) 1 hour, or until cake tester or wooden pick inserted in center of loaf comes out clean. Cool in pans 10 minutes. Remove from pans and cool on wire rack. Wrap in foil or plastic wrap and let stand in cool place overnight before slicing, or freeze.

Makes 2 loaves
Source: Farm Journal's Homemade Bread (1969) - pg. 142