Banana Currant Bread

Banana Currant Bread
¾ cup sugar
3 tbsp. shortening
2 eggs
1 grated lemon rind
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup dried currants, soaked
1 cup mashed bananas
½ chopped nuts

Cream sugar and shortening and eggs together. Add grated lemon rind. Sift dry ingredients together and add to creamed mixture. Then add the bananas, nuts and currants. Put into a greased and lined loaf pan. Bake 1 hour at 350 degrees F. or until done. Makes one loaf – very good.

This recipe was on a very old postcard mailed September 30, 1955 from Moroni, Utah. The postage was two cents. It was addressed to Mrs. Gordon Drake, West Jordan, Utah (no other details were needed in the address). It said, “Dear Mrs. Drake, I received your card and would like to thank you for it. I will be happy to give you the recipe for the Banana Nut Bread. The recipe calls for……. Sincerely yours, Linda Blackham

This recipe was also copied and placed in Emily’s “photo album” recipe book. She used it often.