Southern Banana Nut (Pecan) Bread

This is my new favorite banana bread recipe.

1/2 cup butter flavored shortening (I used half butter, half shortening)
1 1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 tsp vanilla extract
2 cups self-rising flour (if you don't have, place 3 tsp baking powder and 1 tsp salt in measuring cup. Add enough all-purpose flour to equal 1 cup. Then, add another cup of AP flour)
1/2 cup buttermilk (if you don't have, use 1/2 tbsp lemon juice or white vinegar and enough milk to make 1/2 cup. Let stand five minutes, then add to the recipe)
3/4 cup chopped pecans

Cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk, beating well after each addition. Fold in pecans.

Pour into two greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before moving to wire racks to cool completely.

Now, this is the point where I stopped, but here's the rest of the recipe.

Topping:
1/4 to 1/3 cup mashed banana
1 1/4 cups confectioners sugar
1 tsp lemon juice
Additional chopped pecans

Combine banana, confectioners sugar, and lemon juice in a small bowl. Spread over loaves, sprinkle with pecans.