Preheat the oven to 350° and spray two 8½x4½x2½ loaf pans with cooking spray. Set aside.

In a large bowl, add the shortening and sugar. Use a potato masher to roughly combine them, then cream the mixture well with a spoon. 

Peel and add the bananas 2 or 3 at a time to the mixture and use the potato masher to mash them. The banana should be a bit chunky.

Add the eggs and beat to combine. Then add the flour, salt and baking soda and stir well with a spoon or Danish whisk, until no dry flour remains. Divide the batter evenly among the two prepared loaf pans. 

Bake at 350° on the middle rack of the oven for 65 to 70 minutes. The loaves should be pulling slightly away from the sides of the pans, and a toothpick or straw inserted in the center should come out with just a few moist crumbs clinging to it.

Let the loaves cool in their pans for about 5 minutes, then run a butter knife around the sides of the pans and invert the loaves onto a cooling rack. Let cool completely before slicing. Store in the refrigerator up to several days, and reheat in the microwave about 10 seconds on High before serving.