1 3/4 - cups sifted all-purpose flour
2 - teaspoons baking powder
1/4 - teaspoon baking soda
1/2 - teaspoon salt
1/3 - cup shortening
2/3 - cup granulated sugar
2 - eggs, well-beaten
1 - cup mashed, ripe bananas, peeled
1 - teaspoon vanilla extract
1 - cup bush's canned white beans, pureed
(great northern or cannellini)
1/2 - cup chopped pecans or walnuts

Heat oven to 350 degrees. Sift together dry ingredients - all-purpose flour, baking powder, baking soda and salt. Cream shortening and sugar together. Beat in eggs, one at a time, beating well after each addition add vanilla extract and blend well. Add flour mixture alternating with bananas and beans, beating well after each addition. Stir in nuts. Pour into a greased mini loaf pans. I added a few extra pecans on top. Bake for about 20-25 minutes or until a toothpick inserted into the center of the loaf comes out clean and the bread is golden brown. Let cool in pans for 5 minutes then remove to a baking rack to cool completely. If using a single loaf pan bake for about 60 minutes or until a toothpick inserted comes out clean.

Recipe yields 4 small mini loafs or one large loaf (about 16 slices)

To puree the beans add them to a blender with a tablespoon or two of water. Blend until smooth. I use my blade attachment to my hand mixer to puree my beans. Store unused beans in a zip lock bag in the freezer.