Grandma St.John's Banana Bread

I've made this banana bread for as many years as I've been baking. (That's a whole kaboodle of years.) It's a family favorite. Some even enjoy it for breakfast.

Note: For shortening, I usually use olive oil. I've also used butter, and occasionally I use half butter or oil and half applesauce.

ONE LOAF:

1 3/4 c. sifted flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 c. olive oil
1/3 c. brown sugar
1/3 c. sugar
2 eggs, beaten
at least 2 bananas, mashed leaving chunks
1 tsp cinnamon
1/2 tsp nutmeg

1/2 tsp orange peel


THREE LOAVES:

5 1/4 c. sifted flour
6 tsp. baking powder
3/4 tsp baking soda
1 ½ tsp salt
1 c. olive oil
1 c. sugar
1 c. brown sugar
6 eggs, beaten
at least 6 bananas, mashed, leaving chunks
2  heaping tsp cinnamon
2 tsp nutmeg

1 heaping tsp orange peel

Walnuts or pecans are optional.
I often add craisins and chocolate chips, but most of my family prefers it without.

Mix dry ingredients and liquid ingredients separately and then mix together quickly.
Bake at 350 degrees for 55 minutes to one hour.
If you use a mini-loaf pan, reduce heat to 325 and baking time to 25 min.

Wrap or bag while warm to keep moist.

Freezes great so you can bake ahead.