Recipe Corner: Southern Banana Nut Bread

Submitted by Mary Bailey

This delicious recipe yields two loaves.

Southern Banana Nut Bread

• 1/2 cup butter-flavored shortening

• 1 1/2 cups sugar

• 2 eggs

• 1 cup mashed ripe banana (about 2 medium)

• 1 teaspoon vanilla extract

• 2 cup self-rising flour

• 1/2 cup buttermilk

• 3/4 cup chopped pecans

Topping

• 1/4 to 1/3 cup mashed ripe bananas

• 1 1/4 cup confectioners' sugar

• 1 teaspoon lemon juice

• Additional chopped pecans

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternatively with buttermilk, beating well after each addition. Fold in pecans.

Pour into two greased 8-in x 4-in loaf pans. Bake at 350F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack; cool completely.

For topping, combine the banana, confectioners' sugar and lemon juice; spread over loaves. Sprinkle with pecans.