|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Ripe banana||1 1⁄2 Cup (24 tbs), mashed|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
Cream shortening, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in banana.
Combine flour and soda, add to creamed mixture, mixing well.
Stir in pecans.
Spoon batter into 2 greased loaf pans.
Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 5 minutes, remove to wire rack, and cool completely.
To store, wrap in plastic wrap or aluminum foil.