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Banana Bread

1 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup solid vegetable shortening
2 fully ripe medium bananas
2 eggs

Sift dry ingredients into bowl. Whirl remaining ingredients in
blender. Add to dry ingredients and mix just until dry ingredients
are moistened. Spoon into lightly buttered and floured 9" square
pan and bake in moderate over (350 F) 35 to 40 minutes. Remove
from oven; let stand 5 min. Loosen edges with spatula and turn
out onto cake ralk. Covered with waxed paper. Cool to room
temperature before cutting in squares.

Note: this is a very moist, spongy bread that stays fresh several
days if stored airtight.

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