Preheat oven to 350°. Grease two 8" square or 9" round cake pans, or two loaf pans.
1 C. sugar
1/2 C. shortening
3 very ripe bananas, mashed
1/2 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1 cup flour
1 cup pecan flour or very finely ground pecans
1 cup chopped walnuts
1 cup raisins or dried currents
Cream together the shortening and sugar. Add the eggs one by one. Add bananas and continue beating. Add vanilla extract.
Combine raisins and all the dry ingredients. Add to creamed mixture, stirring just until combined. Divide between the pans.
Bake for about 40 min. for round pans, 45 for square and a little longer for loaves, or just until bread pulls away from the sides and is springy to the touch.
When I make it, I add 1/4 cup of ground flaxseed.