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.