_Preheat oven to 350°F. (moderate). Grease 9- by 5- by 3-inch loaf pan._ Mix flour, baking powder, and salt thoroughly. Mix sugar, fat, and eggs together until light and fluffy. Stir in bananas. Add dry ingredients and stir just until smooth. Pour into pan. Bake until firmly set when lightly touched in center, 50 to 60 minutes. (Bread may crack across top.) Cool on rack. Remove from pan after 10 minutes. Desserts Sour cream cookies _4 dozen cookies_ Butter or margarine, softened ½ cup Sugar 1 cup Eggs, beaten 2 Vanilla 1 teaspoon Flour, unsifted 1¾ cups Salt ½ teaspoon Baking soda ¼ teaspoon Nutmeg ½ teaspoon Sour cream ½ cup Nuts, chopped 1 cup _Preheat oven to 375°F. (moderate). Grease baking sheets._ Beat fat and sugar together until creamy. Beat in eggs and vanilla. Stir flour, salt, baking soda, and nutmeg together. Mix flour mixture, sour cream, and nuts with fat mixture. Drop dough from a teaspoon onto baking sheets; space cookies about 2 inches apart. Bake 10 to 12 minutes, or until lightly browned around the edges. Baked pastry shell _8- or 9-inch pastry shell, 6 to 8 servings_ Flour, unsifted 1 cup Salt ½ teaspoon Shortening or lard ⅓ cup Cold water About 2 tablespoons _Preheat oven to 450°F. (very hot)._ Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing. Add a little water at a time while mixing lightly. Dough should be just moist enough to cling together when pressed. For easier handling, cover dough tightly and let stand a few minutes. Shape dough into a ball. Roll out on a lightly floured surface until the dough is at least an inch wider all around than the piepan. Fold dough in half for easier lifting and centering in piepan. Smooth pastry into place, lifting edges as necessary to eliminate air bubbles. Trim off irregular edges leaving about one-half inch beyond edge of pan; fold under to edge of pan. Shape edge into plain or fancy rim, as desired. Prick bottom and sides well with a fork before baking. Bake 12 to 15 minutes until golden brown. Cool before filling. _VARIATIONS_ _Pastry shell filled before baking._—Do not prick the pastry. Fill and bake as directed in pie filling recipe.