This is a recipe my mother uses. Her hometown grocery store actually gave her too-ripe bananas to bake this bread and sell in their store. My friend, Amy, would say this is her family's most-requested treat from "Aunt Becky".
- Preheat oven to 350 degrees.
- 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.
- Sift dry ingredients and add to banana mixture, mixing carefully.
- Divide the batter in half. I like to add nuts to one loaf, cranberries to the other or just make one or both plain.
- Pour batter into two greased loaf pans.
- Bake for 45-50 minutes or until a toothpick or cake tester inserted in the center of each loaf comes out clean.
- When done, remove from oven and cool on a wire rack for 1-2 hours.
- To remove bread from pan, carefully turn pan upside-down and place hand under loaf to catch.
- Cut into 1/2-inch slices and serve with or without butter spread.
- Store in air-tight container. The bread will keep for up to five days.