Egg-Free Banana Bread

Preheat the oven to 350 F. Grease a 9 x 5 x 3 inch loaf pan.

In a medium bowl, stir together the flour, baking powder, baking soda and salt.

In a large bowl, cream together the sugar and shortening. Add the vanilla extract and banana and beat well to combine.

Add the flour mixture and stir until just combined. The batter will be fairly thick.

Spoon the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.

Cool in the pan on a wire rack for 10 minutes. Then, turn the loaf out of the pan and cool completely.

To store, wrap in plastic and put in an airtight storage bag. Will keep at room temperature for several days.

Notes: This recipe contains no egg or milk. It makes one 9 x 5 x 3 loaf.

Recipe from Yummly on the Taste of Home website, which I adjusted to suit my taste.