Banana Bread

Now that it is cooling off, baking is becoming more appealing.  It's still warm during the day, but the temp drops at night and is cool in the morning. Perfect time to make some banana bread.  This recipe has always treated me right.  It makes a lot, so be prepared to share with your friends.
3 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon of salt
3 cups sugar (this is a very large mix, don't be scared)
1 cup solid vegetable shortening, room temperature (i use butter)
1 tablespoon vanilla extract
4 large eggs
1/2 cup buttermilk (or sour cream if you are in a pinch)
3 cups mashed very ripe bananas (about 6)
1 cup chopped walnuts (i don't always add this.  depends on the day)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch metal loaf pans (or use cupcake/muffin tins and wrappers to make it easier to prep and share). Sift flour, baking soda, and salt twice into medium bowl; set aside.  Using electric mixer, beat sugar, shortening, and vanilla in large bowl until well blended.  Add eggs 1 at a time, beating well after each addition.  Mix in flour mixture alternately with buttermilk in 2 additions each. Stir in mashed bananas and nuts.  Divide batter between prepared pans.

Bake bread until tester (can use toothpick if you don't have a tester) inserted into center comes out clean, about 1 hour (or start trying after 20 minutes for muffins). Cool loaves completely in pans on rack. Remove from pans. Wrap loaves tightly in aluminum foil (or put in tupperware). Store at room temperature at least 1 day and up to 3.

Eat and enjoy!  Hope you make some soon.