Preheat oven to 350*F. Grease and lightly flour a 2L loaf pan (9” x 5”).

Cream the shortening and sugar in a large bowl at medium speed of mixer (hand or stand mixer).

Add eggs, banana and sour cream. Beat until smooth.

Combine flour, baking soda and salt in a separate bowl. Add slowly to creamed mixture and mix until blended. Pour into loaf pan.

Bake for 60min or until toothpick comes out clean. Keep an eye on it after 50min as I find it quickly goes from not done to overdone.

Cool in pan for 10 minutes then remove. Cool completely on wire rack. Store loaf in an airtight container.