By Special Request from Anthony...

Banana Bread
- 1/2 Cup Crisco Shortening
- 1 1/2 Cups Sugar
- 2 Eggs, Well Beaten
- 1/3 Cup Sour Milk or Buttermilk
- 1 Cup Mashed Bananas (The Closer They are to Rotten the Better)
- 2 Cups Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla
Beat shortening and sugar, add eggs, beating until well blended. Add bananas and beat. Add dry ingredients and mix just until blended. Spoon into greased and floured 9" x 5" x 3" loaf pan. Bake at 300 degrees Fahrenheit for 1 1/2 hours.

The bread is done when you can stick a toothpick into the center and pull it back out clean. Do not bake the bread ny longer than 1 3/4 hours, or it will start to dry out too much.

When the bread is done, let it sit in the pan for about 20 minutes, then take it out and let it cool for several hours before bagging it up. You can leave it under a towel overnight to cool if you bake it in the evening. Do not refrigerate the bread.

I recommend letting the bread age in a plastic bag or tinfoil for about 3 days before eating it. This way the top crust becomes moist, and tastes better than pretty much anything else I've ever eaten in my entire life.