Banana Tea Bread (Win.)

Well, I hadn't yet considered what to do with recipes I don't care for. I suppose I've been fortunate that the first several have been delicious.

This recipe is a perfect example of why I don't like anyone else's banana bread but my mom's.

With a name like "tea bread," I expected it to be drier and less sweet than most sweet breads, and I was right, but it was also rather bland.

I even brewed a proper cup of PG tips tea to go with my slice of tea bread. The tea helped to wash it down, but I just didn't much enjoy eating the bread, even when it was still warm from the oven.

So why am I including it here? Well, because my mission is to prepare the recipes in the yellow box. Also, it wasn't horrible. Some people may prefer the drier consistency and more subtle flavor, but I prefer sweet breads that are moist and rich with flavor, probably because that's what I grew up with. My mom's recipe is loaded with sugar and oil, as well as cinnamon and vanilla and pecans. I've never had better, and don't expect to find better, but maybe this box has other recipes that are equally good.

Next!
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Banana Tea Bread 
by Win.

1-3/4 cups sifted flour
2 tbsp baking powder
1/4 tsp soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 cup (2-3) mashed bananas

Sift together flour, baking powder, soda, & salt.
[In a separate bowl] beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well.
Add four mixture alternately with bananas, a small amount at a time, beating after each addition until smooth.
Turn into a well-greased bread pan (8-1/2 x 4-1/2 x 3 in.) and bake in a med. oven (350 degrees) about 1 hr. 10 min.
Makes 1 loaf.