Banana Pound Cake

1 1/2 cups shortening
2 cups sugar
4 large eggs
2 cups of mashed ripe bananas
1/3 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup of chopped pecans


Beat the shorting at medium speed for 2 minutes or until creamy. Gradually add the sugar beating 5 to 7 minutes. Add the eggs one at a time beating just until the yellow disappears. Combine the bananas, buttermilk and vanilla in a medium bowl. Combine the flour, baking soda, and salt. Add the flour mixture to the shortening mixture rotating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in the pecans. Spoon the batter into the greased and floured 10-inch tube pan bake at 350 for 1-1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.