My Version of Great Grandma Legault’s Banana Bread

Preheat your oven to 350 degrees and grease and flour your loaf pan.

NOTE: Its crucial for you to use the most overripe bananas that you can find. I’m talking BLACK. Not yellow, not freckled, but totally black. If you need to speed up the ripening process chuck them in the freezer for a few hours. They will be a little wet, but its just fine.

Cream together the sugar and shortening. Add the eggs one at a time, beating well between each one. Mash up the bananas (if you want some nice rustic chunks, mash lightly) and mix into the wet ingredients with the vanilla.

In a separate bowl sift together the dry ingredients and add to the wet mixture. Do not over mix. Gently stir in nuts, if desired.

Pour into a loaf pan. To make a lovely crust sprinkle some sugar on the top of the batter, along with some nuts if you like em.

Bake for one hour. Allow to cool, turn out the loaf and enjoy! It tastes even better the next day. If it lasts that long.