Banana Bread

I do.not. like bananas. To be honest, I can't even be in the same room as someone eating a banana. But, with that said, I plugged my nose, channeled my inner mama and made this banana bread. I was told it was delicious, and Lilly LoVeD it....which is all that matters. Owen (my husband) was surprised it was soy & dairy free and said it tasted just like normal banana bread. We've made a couple batches since and made one batch of mini-loaves and one batch of muffins that we froze and kept on hand (in double freezer bags! LOL) for quick snacks and meals.

2/3 cup sugar
1/3 cup palm shortening
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas

In a large bowl, cream sugar and shortening for about 5 minutes.
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating after each addition (the batter will be thick).
Spoon into a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 40-45 minutes or until toothpick comes out clean.
Cool in pan for 10 minutes before removing to a wire rack.

this recipe came from A Taste of Home