Cream shortening; gradually add sugar, beating well. Add egg; beat well. Add bananas, and mix until smooth.
Combine 1 3/4 cups flour, baking powder, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Dredge pecans in remaining flour; stir into batter.
Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake at 350° for 1 hour. Cool in pan 10 minutes. Remove from pan, and cool completely on wire rack.