Memaw Ludwig made this on a regular basis.  No doubt that big Detroit Jewel gas
stove had a lot to do with the way this bread turned out.  Still remember eating
this with real butter spread on a slice and a hot cup of coffee.  Umm Ummm!!
The secret here is to not overcook the batter.  Even an extra minute or two will
cause this to be a dry loaf.  Check often during baking and record exactly how
long your oven takes.  Also, invest in an 'oven thermometer' for less than
5 bucks to make sure your temperature is right on all your baking ventures.

Ingredients:
1 cup of very ripe (brown) bananas
1 1/2 cups Sugar
3/4 cups Crisco shortening
2 eggs
1 tsp. Vanilla
1/2 cups Pecans, chopped
2 cups flour, sifted
1 tsp. Baking Soda
1 teaspoon Salt
5 tbl. Buttermilk or *Sour Milk (4 tbl. whole milk + 1 tbl. vinegar)

Directions:
Cream together the sugar and the Crisco until mixed thoroughly.  Beat the
2 eggs slightly in a separate bowl, then add to the 'creamed' mixture.  Next,
add the bananas and again mix well.  Add all remaining ingredients in the
order listed, then pour the batter into a greased 9 x 13 pan.
Bake for 45 minutes at 325 degrees.  Check with a toothpick at 35 minutes,
then every 5 minutes thereafter until it comes out clean.
After cooled, cut into 2" squares.