grandma's cookbook - Today is National Banana Bread Day!

My family enjoys banana bread . . . for good reason; banana  bread tends to be moist, soft, and flavorful . . . in short, it is a tasty treat for sure! So, when I discovered it is "National Banana Bread Day", I had to share this bit of news with you! Days of the Year (dot) com says, "Banana bread first started to become popular back in the 1930′s, during the Great Depression. Cultural historians suggest resourceful and creative housewives of the era created the recipe as a way of not wasting over-ripe bananas. In fact, the riper the bananas, the better the taste of the banana bread, so it ended up being a very clever creation! It is traditionally known as a 'quick bread', but is actually more like a cake in both texture and flavor."

I'm happy to share with you my favorite banana bread recipe . . . 

• 2 cups flour
• 1/2 cup oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 eggs, beaten
• 1 1/2 cups mashed ripe banana - five medium
• 3/4 cup sugar
• 1/2 cup oil

Preheat over to 350 degrees. Grease bottom and sides of bread pan and set aside. In a large bowl combine flour, oats, powder, soda, salt and cinnamon - set aside. In a medium  bowl, combine eggs, bananas, sugar and oil. Add egg mixture all at once to flour mixture and stir until moistened - still should be lumpy. Pour into pan and bake for 55 to 60 minutes. Cool for 10 minutes, remove from pan, cool completely and enjoy! If you - like me have someone in your family who needs gluten-free baked good, use a 1:1 gluten free flour and gluten free oats. You are also free to add some blueberries if you like for extra tastiness!

I enjoy a little butter on my banana bread - how do you like your banana bread?

You will find more information about National Banana Bread Day at this link.