Recipe: Banana Nut Bread Made by Mom
Description: My mom has been making banana nut bread as far back as I can remember.  She told me she worked with a woman that gave her the recipe.  She followed the recipe to a &quot;T&quot; but it never came out the same.  It was either too soggy, or too sticky.  Finally she tweaked the recipe until it came out just right.  The original recipe called for 8 very ripe bananas, and too much shortening.  I've been making this recipe since I was 18, and have never had a bad loaf.  The order in how the ingredients are put together is very important for some reason.  I have tried mixing everything in one bowl and it does change it quite drastically.  I guessed on the servings as it depends on how thick or thin you cut the slices.
Ingredients: [{"text": "1 cup sugar"}, {"text": "1/2 teaspoon baking soda"}, {"text": "2 1/2 teaspoons baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "2 cups flour"}, {"text": "1/2 cup shortening (you can also substutite with oil and will not harm the loaf.)"}, {"text": "2 eggs"}, {"text": "1 1/2 cups milk"}, {"text": "1/2 cup nuts (Walnut is our favorite but use what you have or like)"}, {"text": "1 banana (Mashed)"}]
Instructions: In a large bowl mix together all dry ingredients well.
In a seperate bowl mix eggs, shortening (or the oil) and banana until well combined.
Add the wet mixture to the dry mixture until well combined with a hand mixer.
Add the nuts and mix on low to medium speed for about a minute or until the nuts are evenly mixed into the batter.
Spray or grease a 9X5X3 loaf pan and bake in a pre-heated oven at 350 for about an hour -- 
We have always set the kitchen timer to 45 minutes and have checked the loaf with a clean butter knife in the center of the loaf.  If it comes out clean it's done.  You do not want the loaf to burn, at this point you will check the loaf every 5 minutes after that.  It should have a nice golden brown color on the top and the house should smell wonderful.  When it comes out of the oven give it about 20 minutes or so to cool and very carefully slide a butter knife or spatula down all of the sides of the loaf pan, turn upside down and it should fall out smoothly. Slice immediately -- we like to spread softened butter and enjoy with a cold glass of milk.
