Baby’s Banana Bread

I think I mentioned in an earlier post that I tend to overthink things. Well, as I’m sure was predicted by many, it took me ages to pick something to begin with on here. My first recipe! On my first food blog! I agonized over this decision. I’m big on tradition and celebrations, as anyone who has met me knows. I’m the girl who makes the same birthday cake every year for birthdays (because it’s the BIRTHDAY cake) and has an unflinching allegiance to the same Thanksgiving menu (cranberry sauce like THIS, not like that). In a world that changes and grows and zips along so merrily, so quickly, I do find it comforting to put stock in traditions. Gigo’s meatballs, Daddy’s scrambled eggs, Nonna’s plum pudding. These are recipes I cherish, brought into my life by people I cherish: and I definitely want to pass on some of my own recipes someday. Because I take all this cooking stuff so seriously, I knew I had to choose something for my FIRST recipe that was cherishable. Something I could look back on and be proud to say was my best work.

I also knew I wanted to start with something simple. I toyed with a couple of soup ideas (which will be making their way up here soon, I’m sure) and seriously considered inventing something entirely new (um, disaster). But in the end, I went with something entirely familiar, steeped in multiple family’s traditions, and oh-so-delicious: Banana Bread.

This is one little number that everyone’s tried. A quick, easy way to use up just-a-bit-too-soft produce, and a flavor profile that every member of a household will probably enjoy. It’s definitely one of my favorites, and it comes together super fast. I’m usually done with the batter by the time the oven’s preheated. This version borrows its additions from a couple sources: Mark Bittman for the coconut, and Nancy Rimar-Howard for the dried cherries. I love the chewy tropical goodness of the coconut, and the little pops of tart cherries against the dense sweetness of the bread.

My version gets its name from a combination of flavors I loved as a baby: plain yogurt and, you guessed it, banana. The yogurt makes the bread extra dense and moist, and adds another depth of tartness. Freaking delicious. And with a whole stick of butter (oh, baby), it’s also decadent as all get-out. I love eating sweet things (oh, really?) and so this baby has a bit more sugar than most–even a little crust of turbinado sugar on top for a bit of crunch–but for god’s sake it’s good. It’s even better toasted the next day–if it lasts that long.

Baby’s Banana Bread

Note: Find Mark Bittman’s version here. You’ll notice I omitted the wheat flour, which you can add back in if you like. Experiment and make it your own; that’s the best part!

Ingredients:

8 tablespoons butter, at room temperature + 1 tablespoon for greasing the pan
2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup sugar
2 eggs
2 very ripe bananas, mashed with a fork until smooth
3/4 cup plain greek yogurt
1 teaspoon vanilla extract
1/2 cup dried cherries
1/2 cup dried unsweetened coconut flakes
A splash of milk (if needed)
Turbinado sugar (optional)

Equipment:

A 9 x 5 inch loaf pan

Method:

1. Place your oven rack in the center of the oven and preheat to 350 degrees F. Grease your pan one of two ways: melt the butter and brush it onto the inside of the pan, or (my favorite) spread it all over with your fingers (or a paper towel). Make sure you get it into the corners.

2. Mix together the dry ingredients in a bowl; set aside.

3. Cream the butter in another bowl, and then beat in the eggs, bananas, and yogurt. Make a well in the center of your dry ingredients and stir the banana mixture into the dry ingredients; stir just enough to combine. The batter will be lumpy, even goopy; that’s good. If it seems dry, add a splash of milk. Gently stir in the vanilla, cherries, and coconut.

4. Pour the batter into the loaf pan and sprinkle with about a teaspoon of turbinado sugar, if using. Bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but we all know banana bread is better when it’s underdone. Err on the side of almost-there. Cool on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.

{images: carol catherine and iwouldcoach.com}