In case you can’t tell, in Hawaii, we end up with a lot of ripe bananas. Which means it’s no surprise there are many delicious “ripe banana recipes” in our cookbooks. So when my bananas ripened on me early this week, I turned to the Banana Lemon Tea Bread on page 131 of A Taste of Aloha, in the Breads section, to put them to good use as a tasty bread (and a quick breakfast for weekday mornings).
Now, I’m a batter girl. When I bake, I judge how good a recipe is by how the batter tastes. My chocolate cookie recipe has instructions for making it to be eaten as dough as well as for baking. (Eliminate the egg, baking soda, and baking powder. Why waste them?) But the batter on this bread… Wow. It blew me away. Lemony, sweet, creamy, thick… I could go on and on, but I’m too busy licking the spoon. It was a struggle even pouring it in the pan. I couldn’t wait for the bread to come out of the oven, and it was heavenly when I finally took a bite. I had to marshal all my willpower to eat only one slice. My oldest son was under the weather this week and had no appetite, but even he ate an entire piece for breakfast and asked for “the special bread Mommy made for me” the next day. Make it now! I know I’ll be making it (and hopefully baking it) again soon.
A little slice of lemony banana heaven.
Banana Lemon Tea Bread
- 2/3 cup shortening
- 1 cup sugar
- 2 eggs
- 1 1/2 cups mashed ripe bananas
- 6 tablespoons lemon juice
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon grated lemon peel
Preheat oven to 350 degrees. Grease a bundt pan or two medium loaf pans. Cream shortening and sugar. Blend in eggs, bananas and lemon juice. Sift dry ingredients and stir into batter. Add grated lemon peel. Pour into prepared pan and bake for one hour.
Serves 12 – 14.
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