I cut the recipe in half and made 24 mini muffins, which baked in 12 minutes. I also took the liberty of adding a pinch of ground cinnamon and 1/4 tsp. of vanilla extract.
unbleached all-purpose flour
Sift together flour, baking powder and salt; set aside.
Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed.
Beat in eggs, one at a time, blending well after each addition.
Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten.
Gently mix in chopped nuts.
Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full.
Bake in 350℉ (180℃). oven 20 minutes or until golden brown.
Serve hot with homemade jam or jelly.