Banana Bread

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Cream shortening, sugar and egg. Add mashed bananas and sour milk. Note: To make sour milk, I place a drop of distilled vinegar in the bottom of the measuring spoon and fill the rest up with milk.
3. 3
   Sift dry ingredients and add to banana mixture, mixing carefully.
4. 4
   Divide the batter in half. I like to add nuts to one loaf, cranberries to the other or just make one or both plain.
5. 5
   Pour batter into two greased loaf pans.
6. 6
   Bake for 45-50 minutes or until a toothpick or cake tester inserted in the center of each loaf comes out clean.
7. 7
   When done, remove from oven and cool on a wire rack for 1-2 hours.
8. 8
   To remove bread from pan, carefully turn pan upside-down and place hand under loaf to catch.
9. 9
   Cut into 1/2-inch slices and serve with or without butter spread.
10. 10
    Store in air-tight container. The bread will keep for up to five days.