I baked this!

BANANA BREAD

Happy National Banana Bread Day, February 23!
Who  would have known there's a National Banana Bread Day anyway? Well thanks to my job, sharing American culture abroad, I baked for this special day. 

This is the real recipe that my mother used over and over again for banana bread -- very moist and the top, if baked right, is sticky and a little gooey. Perfect! It's just a little different from the recipe she wrote in her cookbook for us but I had this handwritten on a scrap of paper so I know it's the real deal.

 
 

The original recipe.
You can see it's well used!

Banana Bread Recipe

Cream together:
1 stick butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed

Sift together:
1 1/4 cups all purpose flour
2 teaspoons baking powder

Add dry ingredients to wet ingredients. Stir until blended and smooth. There might be chunks of banana. That's OK.

Grease and flour a loaf pan.  Bake in a preheated oven at 350 F for about an hour or until a toothpick inserted in the middle comes out clean. Truthfully, I like to leave mine a little gooey in the center.

You can also add nuts to the batter or you can bake the batter in a muffin pan. Just don't bake the muffins as long. Maybe 20 minutes.

We like to eat this for breakfast with cream cheese.