Blend until creamy:

1/3 cup vegetable shortening (such as Crisco)

1⁄2 cup sugar

3⁄4 teaspoon finely grated lemon zest

Beat in:

1 egg, lightly beaten

Sift before measuring:

13⁄4 cups flour

Resift with:

11⁄2 teaspoons baking powder

1⁄4 teaspoon baking soda

Mash 2 or 3 ripe banans to make:

1 cup banana pulp

Add the sifted ingredients in 3 parts to the sugar mixture alternately with the banana pulp. Beat the batter after each addition until smooth. Scrape into a buttered loaf pan, about 9 x 5 x 3 inches. Spread smooth.

Scatter on:

1⁄2 cup chopped walnuts

Bake at 350 degrees until brown on top and done in the center (poke with a toothpick; it should come out clean), about 50-55 minutes.

Adapted from The Joy of Cooking