Serve this moist loaf with coffee or tea! This recipe includes nuts. Just omit them if allergies are suspected!
For 8 Serving(s)
In a medium-size bowl, mix together flour, baking powder, baking soda and salt. Set aside.
In a large-size bowl, cream shortening and sugar until light and fluffy. Add eggs and grated orange peel; beat well.
In a medium-size bowl, mash bananas; stir in milk. To this, add half of flour mixture, then half of sugar mixture, then remaining half of flour mixture and then remaining half of sugar. BEAT UNTIL SMOOTH AFTER EACH ADDITION. Add walnuts.
Fold into greased 9x5x3 inch loaf pan. Bake at 350°F for 45 to 50 minutes. Test for doneness by inserting toothpick. When withdrawn, it should be batter-free.
Cool on wire rack for 20 minutes. Using dinner knife, release loaf gently from sides of pan and place on plate. When fully cooled, wrap in wax paper, and then in foil. Store in cold room or refrigerator.