Dutch's Banana Bread

Not really Dutch's. From Helen Corbitt’s Cookbook (1957), this banana bread just can’t be beat, and believe me, being a teacher, I’ve sampled a lot of banana bread.

1-3/4 cups sifted flour
2-3/4 tsp double acting baking powder
1/2 tsp salt
1/3 cup shortening (butter)
2/3 cup sugar
2 eggs
1 pound (3 - 4) ripe bananas
1 cup coarsely chopped walnuts

Sift together flour, baking powder, and salt. Beat butter in a mixing bowl until creamy consistency. Add sugar and eggs. Continue beating at medium speed for one minute. Peel bananas; add bananas and walnuts to egg mixture. Mix until blended. Add flour mixture, beating at low speed about 30 seconds, or only until blended. DO NOT OVER-BEAT!. Scrape bowl and beater once or twice. Turn into buttered loaf pan and bake at 350 degrees about 1 hour 10 minutes, or until bread is done. This keeps in your refrigerator as long as you wish.
From Helen Corbitt’s Cookbook (1957), this banana bread just can’t be beat, and believe me, being a teacher, I’ve sampled a lot of banana bread.