Each year in Japan we bring a small gift to our neighbors, usually homemade banana bread, along with a tract sharing the true meaning of Christmas. Most of them don't really celebrate Christmas, but it gives us an excuse to ring their doorbell and visit a little. This year we stopped by the 4 houses that border our home.
As is custom in Japan we don't come home empty handed. If you give a gift, you get a gift. Our thoughtful neighbors shared sweet tangerines and crisp apples with us. Several of the older ladies also stopped by on Christmas day with a bouquet of festive red holly berries with green stems cut from the woods behind our house to wish us a "Happy New Year". We are thankful for God, slowly but faithfully, building these friendships.
Here is the recipe for my trusted banana bread that I make ALL the time. Loaves freeze well and the batter can also be used for muffins, our favorite. This batter is fine in the fridge for a few days, but it's better to let it warm up to room temperature before you bake it in the oven. I often freeze over ripe bananas so that I can make this yummy banana bread any time. I got this recipe from my mom about 16 years ago when we first came to Japan and I needed to make something to bring to church and to give to neighbors (sorry, we aren't sure where it originated from) and I have been making it ever since. Enjoy!Banana Bread
A. 1 c. (200 g.) softened butter
4 eggs
2 c. (about 4 small) bananas (the ripper the better)
2 t. vanilla
B. 2 1/2 c. flour
2 c. sugar
1/2 teaspoon salt
2 teaspoon baking soda
2 c. chopped walnuts (optional) can mix into the batter or sprinkle on top
Mix "A" ingredients. I find it best to use a wire potato masher to mix this up and squish the bananas.
Add "B" ingredients (best to mix in salt and soda in with the flour and sugar some first).
Pour into well greased loaf pans or muffin tins - don't forget to grease the inside sides of the pan too, not just the bottom (I found spray PAM works best).
This makes about 4-6 small loaf pans or about 3 regular bread loaf pans. (I don't fill them too full, otherwise they don't bake so well.)
Bake at 350 F (170 C) for about 40 minutes or until a knife comes out clean.
Let cool about 20 min. then insert a knife all around the edge (and even the bottom a little) to loosen the bread so that it easily comes out. Cool another hour or so on a wire rack.
