Mmmmm...
For Tatyana.
I use this recipe frequently when I have bananas that are getting over ripe.
Recipe from my Mom’s, Betty Crocker’s New Picture Cook Book, 1961
1 cup sugar
2 tbsp. soft shortening (Crisco)
1 egg
3/4 cup milk
3 cups Gold Medal Flour
2 1/2 teas. baking powder
1 tsp. salt
3/4 cup chopped walnuts
1 cup mashed bananas
Heat oven to 350 degrees. Grease a 9×5x3″ pan. (spray with Pam ~L) Mix sugar, shortening and egg thoroughly. Stir in milk. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients; stir in. Blend in nuts. Pour into pan. Bake 60-70 minutes, or until a toothpick stuck into center comes out clean. (Crack in top of loaf is characteristic.) Cool thoroughly before slicing with a thin, sharp knife.
(Laura’s note: I actually used some self-rising flour I had and wanted to use up, and didn’t use the salt or baking powder since it’s included in the flour already- it came out perfect!)