Sift the flour before measuring. Resift with baking powder. With mixer, blend shortening, sugar and lemon rind until creamy. Beat in eggs and banana pulp. Add the sifted ingredients in about three parts to the sugar mixture, beating smoothly after each addition. If desired, fold in the chopped nuts. Place batter in a greased loaf pan. Bake for about an hour or until done. Cool before slicing.
I usually use frozen banana pulp for this recipe, because I always have that on hand. One cup is about the equivalent of three bananas.
A variation that I use often is to replace 1/4 cup of the flour with 1/4 cup wheat germ. This adds a sort of nutty flavor to the bread, whether or not nuts are used. It also adds a little extra nutritional value.
I don't usually use nuts, but either pecans or walnuts would work nicely in this recipe.
Adapted from Joy of Cooking (an old edition)
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 13 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.1mg||0 %|
|Sodium 30.3mg||1 %|
|Potassium 57.7mg||2 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 25.7g|
|Protein 1.3g||2 %|
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Calories per serving: 118
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