1/4 cup lemon juice
2 tablespoons lemon zest
1/2 teaspoon lemon zest
1 teaspoon lemon zest
1 egg
2 tablespoons butter
1 1/2 cups golden raisins
2 tablespoons sliced almonds
10 (0.6 ounce) squares crispy bacon
Combine the lemon juice, lemon zest, lemon zest, and lemon zest in a large glass pitcher or ricer. Stir and chill for about 30 seconds.
Pour the lemon juice mixture into a large bowl and beat with an electric mixer for 15 minutes, scraping bowl to loosen crumbs and leaving a rim of lemon-lime soda. Pour mixture into a large 9x5 inch baking dish.
In a small bowl, stir together the bread crumbs, the raisins, and the bacon. Roll 8 slices of the banana bread inside and dip each one with the bread crumbs in the lemonade. Beat the egg and some of the butter into the lemonade mixture. Place slices of the banana on the bread.
The banana mixture should be smooth and creamy. Spread tomato mixture over bread slices and garnish with almonds.
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