Preheat oven to 350 degrees. Grease bottom and up the sides a bit of 1 large non-stick loaf pan; 9" x 5" x 2.5" or 4 non-stick mini-loaf pans. Lightly coat with flour on the bottom to prevent sticking if pans are not non-stick.

Mix sugar, flour, baking soda and salt in medium size mixing bowl with whisk. Add shortening, eggs, bananas, and vanilla to the dry ingredients. Cut the shortening, softnened butter, eggs, banana mixture into the dry mix with double pastry knifes or kitchen knifes then finish mixing with large mixing spoon. Add half-and-half until batter is still somewhat thickened. Batter may seem to be too thick but it will mix in. Fold in 3/4 cups of the walnuts and retain around 1/4 cup to top the baking loaf.

Spoon batter into the baking pan, or 4 mini loaves and spread to flatten to edges of pan. Top with remaining walnuts. Bake in 350 degree oven for 60-75 minutes for large loaf pan. Bake in 350 degree oven for 45-55 minutes for mini-loaf pans. Start checking at the lowest bake time and continue cooking until fully cooked.

Place in the middle of the oven for even baking. Test with toothpick or wooden skewer until it comes out clean, but do not overcook. If loaf is browned and beginning to split, it may appear to be done, Don't be fooled. Check with "long" toothpick or wooden skewer. If the toothpick is not coming out clean from the center then cover with a little foil so as not to over brown the top while the center finishes cooking.