• Preheat oven to 350°F. Lightly grease a loaf pan and set aside.

  In a large bowl, mash the bananas. Add the shortening, eggs, and sugar, and mix until well combined.

  Stir in the flour, salt, and baking soda just until combined. Do not overmix.

  Pour the batter into the prepared loaf pan and smooth the top.

  Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.

  Allow to cool completely, then cover and store.

Notes

• This banana bread tastes best after resting overnight. Once cooled, cover tightly and store at room temperature.

  Very ripe bananas with brown spots give the best flavor.

  Nuts or chocolate chips can be added if desired, but this recipe is excellent plain.

  If the top browns too quickly, loosely cover with foil during the last 10–15 minutes of baking.

  I usually check the temperature of my baked breads. Should be 190°