We called my father's mother "Gommey," but her real name was Leona Henderson Wood. Gommey preserved or created many of my favorite recipes.

• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon salt
  
• ½ cup shortening
  
• 1 cup sugar
  
• 2 large eggs
  
• 1 ½ cups mashed overripe bananas
  
• ½ teaspoon vanilla extract
  
• 2/3 cup chopped pecans

Preheat oven to 325 degrees. Grease and flour 2 (8 ½- x 4 ½- x 3-inch) loaf pans; set aside. Combine first 3 ingredients; set aside. Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Add banana and vanilla; beat just until blended. Gradually add flour mixture, beating just until blended after each addition. Stir in pecans. Pour batter into prepared pans. Bake of 1 hour or until a wooden pick inserted in center comes out clean. Cool pans on wire racks 10 minutes; turn out onto wire racks and let cool completely. Makes 2 loaves.