Grease a 9–inch by 5–inch by 3–inch loaf pan with vegetable shortening. Set aside.
Heat the oven to 350 degrees F.
Whisk flour, baking powder, baking soda, pumpkin spice and salt together in a bowl. Set aside.
1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, pinch of salt
Using a fork, mash the bananas into a puree (this should yield just under 1 cup). Set aside.
2 very ripe bananas
Whip butter and brown sugar in a bowl until creamy.
5 tablespoons unsalted butter, softened, ½ cup light brown sugar
Whip in the eggs.
2 large eggs
Whip in the dry ingredients, then the mashed bananas.
Stir in the nuts.
½ cup chopped walnuts or pecans
Fill the batter into the pan. Bake for 45 to 55 minutes, until an inserted toothpick comes out clean. Let the bread cool completely in the pan, then unmold.
To serve, cut individual slices, toast lightly and spread with butter.
Recipe notes:
How to store:You can leave the bread out on the kitchen counter, covered with plastic wrap, for up to 2 days.To keep the bread longer than that, refrigerate it in a resealable plastic bag or other airtight container.How to freeze:This banana bread freezes very well. Transfer the bread into a freezer bag, seal and put in the freezer. It will keep for at least 2 months that way.