Looking for something delicious to have with your morning coffee or tea?
Try this easy recipe from the October 11, 1973 edition of the Milwaukee Sentinel:
Fresh Banana Lemon Tea Bread
2/3 cup shortening
1 cup sugar
1 1/2 cups mashed ripe bananas (3 bananas)
6 tablespoons fresh lemon juice
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated fresh lemon rind
In large bowl, cream shortening with sugar. Beat in eggs, one at a time, beating well after each addition. Blend in bananas and lemon juice. Sift together flour, baking soda and salt. Blend into banana mixture; stir in lemon rind. Turn into greased 9 by 5 by 3 inch loaf pan. Bake in 325 degree oven for one hour or until cake tester inserted in center comes out clean. Remove from pan and cool. Sift confectioners' sugar over top, if desired, before serving.