Schroeder Family Banana Nut Bread

 

Whenever you have a few bananas that are going bad, you can put them in the freezer (the skins will turn black but the inside is fine) or make this delicious family favorite.  My mom made this recipe many times, and so my sisters and I make it as well.  Leave the nuts out if desired.  Great spread with butter. Can be served for breakfast or like cake as a dessert.

 

½ cup shortening                                            2 large bananas, sliced

1 1/3 cups sugar                                             2 T. milk

2 eggs                                                              1 ¾ cups flour

½ t. baking soda                                             1 ½ t. baking powder

1 t. salt                                                             1 t. nutmeg

1 cup chopped nuts

 

Cream together shortening and sugar.  Add bananas and milk; mix well with mixer.  Add one egg at a time and blend.  In separate bowl mix flour, baking soda, baking powder, salt, and nutmeg.  Add to wet ingredients and mix well.  Fold in chopped nuts.  Pour into greased and floured loaf pan.  Bake at 350 for 30 minutes, then 325 for 20 minutes or until toothpick inserted in middle comes out clean. Do not overbake as the bread will become dry. Cool before slicing.  Enjoy!