Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream together the shortening and sugar, add egg and mix until blended. stir in bananas and sourdough starter. add orange peel or vanilla. stir flour and measure again with salt, baking powder and soda. add flour mixture and walnuts to the first mixture, stirring until just blended. pour into greased 9 x 5-inch loaf pan. bake in 350 degree oven for 1 hour or until toothpick comes out clean. cool to cold before slicing.

Target recipe: heat oven to 350 degrees. lightly butter a 1 loaf baking pan (i keep a baggie of my empty butter wrappers in the fridge for ease of buttering any pan) combine well the dry mix in a large plastic bag. with a hand mixer combine wet mix in a large mixing bowl, blending well. pour increments of dry mix into wet mix, hand stirring each addition. add banana chips and toasted nuts to mixture, stirring well. top with chip and nut mix you may have set aside. bake for 1 hour- 1 hour 15 minutes or when a toothpick inserted, comes out clean. (loaf becomes dark golden) cool on a wire rack. remove from pan when cool and wrap. hide loaf well.