Bananna Bread

A recipe that Shirley Burns gave to me probably 30 plus years ago.

It was given to her by Carol Small.

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Yield: 1 12� tube/bundt pan loaf.

Description: yummy; moist and dense.

Suggestions: don�t over bake.

First baked: somewhere around 1970.

Ingredients

1 c. Crisco shortening	1 T. vanilla
1 c. granulated sugar	4 tsp. baking powder
2 eggs	5 bananas, mashed
1 tsp. salt	2 1/2 c. flour
1/4 tsp. soda

Directions:

Preheat oven to 375 degrees F.

Cream shortening.

Add sugar beating well.

Then add eggs, salt, baking soda, vanilla, 2 t. baking powder, and bananas.

Sift together flour and remaining 2 t. baking powder.

Add and mix until well blended.

Pour into a greased 12� tube or bundt pan. (I always used the fluted bundt cake pan.)

Bake at 375 for 20 minutes.

Reduce the oven temperature to 325 and bake for the rest of the time (about 45 minutes).

Check after about 35 minutes�you want the cake to be baked thoroughly but also to stay moist.