Banana bread is definitely a Fall favorite. My Mom makes it every Christmas. Now I make it every time we have old mushy bananas. Grandmother also taught me never let anything go to waste!
2 cups sugar
1 cup of shortening
6 well-ripened bananas, mashed
4 well-beaten whole eggs
2 cups and 4 tbsp. flour
1 tsp. salt
2 tsp. baking soda
1 cup of chopped nuts, walnuts, pecans or roasted almonds -optional (I don't do this)
Grease two loaf pans.
Cream together sugar and shortening.
Add bananas and eggs, one at a time.
Combine dry ingredients, sift and add to mixture.
Stir in 1 cup of chopped nuts, optional.
Pour into loaf pans and bake at 375 degrees for 45 minutes.
If you use glass pans, bake one hour at 350 degrees.
Do not underbake.
Her words of advice: Let your bananas ripen until they have black skins. If you use yellow or green bananas, you may lose the flavoring.
You can also freeze the black bananas (in a plastic bag) and add some sugar from the recipe to them as they are thawing out.