Rocky Creek Banana Bread

1 c. Crisco

3 c. sugar

4 eggs

3 c. flour

1 1/2 tsp. baking soda

1/2 tsp. salt

4 large bananas, mashed

1 c. chopped pecans (optional)

1 tsp. vanilla

1/4 c. buttermilk

Cream shortening and sugar. Add eggs and mix well after each one. Sift together flour, baking soda, and salt. Add to first mixture alternately with mashed bananas and buttermilk. Stir in vanilla and pecans. Bake in 325 degree oven for 1 hour. Makes 4 regular coffee cans of bread or 3 medium-sized loaves. (Can use mini loaf pans and bake 35-40 minutes in 350 degree oven.)