| ingredients | 1 loaf | 2 loaves | 3 loaves | 4 loaves | 5 loaves |
| shortening | 1/3 cup | 2/3 cup | 1 cup | 1 1/3 cup | 1 2/3 cup |
| white sugar | 2/3 cup | 1 1/3 cup | 2 cups | 2 2/3 cups | 3 1/3 cups |
| eggs | 3 | 5 | 7 | 9 | 11 |
| all purpose flour | 1 ¾ cup | 3 ½ cups | 5 ¼ cups | 7 cups | 8 ¾ cups |
| backing powder | 2 ¾ tsp | 5 ½ tsp | 8 ¼ tsp | 11 tsp | 13 ¾ tsp |
| table salt | ½ tsp | 1 tsp | 1 ½ tsp | 2 tsp | 2 ½ tsp |
| mashed ripe banana | 1 cup | 2 cups | 3 cups | 4 cups | 5 cups |
| coursely chopped walnuts | ½ cup | 1 cup | 1 ½ cup | 2 cups | 2 ½ cups |
| raisins | ¼ cup | ½ cup | ¾ cup | 1 cup | 1 ¼ cup |
| vanilla | 1 tsp | 2 tsp | 3 tsp | 4 tsp | 5 tsp |
Beat shortening until creamy and glossy (about 2 minutes at medium speed on electric mixer).
Gradually add sugar, beating until light and fluffy after each addition.
Add eggs and beat until thick and pale lemon in colour.
Sift together; flour, baking powder, and salt… and add alternately with bananas and vanilla, blending thoroughly after each addition.
Mix in walnuts and raisins.
Grease bottom ONLY of loaf pan(s). Pans referred to here are 4 ½ x 8 ½ x 3 inches in size.
Turn batter into pan(s).
Bake at 350° F for 50-60 minutes… or until cake tester comes out dry and clean.
Let bread partially cool in pan BEFORE turning out on rack to finish cooling.
TIP: One and a half, counter-ripened bananas = one cup mashed banana
Great, thanks for your share!
Thanks for this recipe!