1/3 c Crisco; room temperature
3/4 c White sugar
2 Eggs; unbeaten
2 Ripe bananas; mashed
1 c Sourdough; approximately
2 c Flour
1 ts Baking powder
1/2 ts Salt
1/2 c Chopped walnuts
Cream Crisco and sugar, add eggs, one at a time, and beat until
light. Add mashed bananas and beat. Add sourdough. Sift dry
ingredients over this mixture and mix together. (If necessary, add a
little more sourdough, to make a fairly soft batter.) Do not overmix
after dry ingredients are added. Add nuts last and stir in. Bake in
two greased and floured 4 by 8-inch loaf pans for about an hour, in a
350 degree oven. Or bake in greased muffin pans for 10-15 minutes
till golden brown, in a 350-375 degree oven. Turn out of pans to a
wire rack after cooling a few minutes in pans. Freezes well. The
flavour improves with standing a few hours.
