Heat oven to 350 F. Grease and line an 8 x 4-inch loaf pan with parchment paper.

In the bowl of a stand mixer, using a beater attachment, or in a large bowl using a rubber spatula, beat the shortening and sugar until well combined.

Mash bananas in a small bowl.

Add the banana, followed by the eggs, one at a time, mixing between eggs, and the vanilla.

Remove the bowl from the mixer and sift the dry ingredients (flour, salt, and baking soda) into the banana mixture.

Return the bowl to the mixer and turn on medium-low speed, beating the flour mixture into the batter until just combined and no streaks of flour remain.

Pour the batter into the prepared pan and tap gently to remove any large air butters.

Bake 70-90 minutes in a 350 F oven, or until a toothpick inserted in the center of the loaf comes out clean and the top of the bread is golden brown.

Remove from oven and let cool in the pan for 10 minutes.

Invert onto a wire rack and let fully cool before slicing.