QUICK BANANA BREAD

Recipe courtesy of Pam's Midwest Kitchen Korner

Preheat oven to 350°.

Sift before measuring:

1¾ cups all-purpose flour

Resift with:

2¼ teaspoons baking powder

½ teaspoon salt

Blend until creamy:

⅓ cup shortening

⅔ cup sugar

¾ teaspoon grated lemon rind

Beat in:

1 beaten egg

1¼ cups ripe banana pulp (about 3 bananas)

Add the sifted ingredients in about 3 parts to the sugar mixture.

Beat the batter after each addition until smooth.

Place batter in a greased 9 x 5 x 3 inches loaf pan.

Scatter ½ cup chopped walnuts over top.

Bake the bread until brown on top and done in the center (poke with a toothpick; it should come out clean) for 50 to 55 minutes.

Let stand in pan for 10 minutes, turn out on wire rack.

Cool completely before slicing.

Enjoy!