I usually put bananas that are starting to turn in the freezer.  When I’m ready to make banana bread, I simply thaw them or defrost in the microwave.  This is truly one of the best banana bread recipes I’ve ever come across.  I’ve been making it for years, so long so, that the page the recipe is on has turned brown!  It is dense and moist and keeps for days.

1/3 cup shortening

2/3 cup sugar

2 eggs

1 tsp vanilla extract

1 3/4 cups flour

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 cup mashed bananas (approx. 2 bananas – this is what I usually use)

1/2 cup chopped nuts (optional)

Preheat oven to 350F.  Prepare a loaf pan by coating with non-stick spray.  Cream the shortening and sugar until light and fluffy. Add eggs and vanilla and beat well.  In a separate bowl, combine the flour, baking powder and spices.  Add alternately with bananas to the creamed mixture.  Stir in the nuts.  Pour batter into pan.  Bake for 1 hour to 1 hour and 10 minutes or until skewer inserted comes out clean.  Cool and remove from pan.  Makes 1 loaf.