There’s something special about making favorite recipes from your childhood. So many memories come to mind as you mix the ingredients and take each bite.
It doesn’t matter if the recipe is easy to make or complicated; it’s still special.
Sometimes it’s exciting to mix things up and add new ingredients to your recipe. Those new ingredients won’t change the memories; give it a new spin on an old family favorite.
Are you ready to bring back some memories with a delicious slice of banana bread?
SOME BOOK INSPIRATION:
“Wait, did you make it again?” Isabel (from Hard To Resist, The Winters Family Book One) actually skipped over to the buffet table; she was so excited. “You did.” Then she grabbed a slice of Kenzie’s homemade banana bread.
“I didn’t know you were such a fan?” Kenzie (from Loving Only You, The Winters Family Book Three) giggled and set a plate with butter next to the bread. “I should’ve made extra just for you.”
Isabel’s mouth was still full. “Oh my goodness, if you did, I would love you forever.” She ran to the other side of the table and wrapped her arms around Kenzie’s waist.
“Well, I hope you love me forever, bread or no bread.” Kenzie kissed the top of her head.
“Of course. I mean, sure. Yeah.” She stepped away to grab a butter knife. “That’s a given.” She shrugged and spread the butter over the remaining piece of bread. “Something’s different.” The look on her face showed confusion.
“I ran out of Greek yogurt, so I added half and half instead.” Kenzie stopped slicing the bread. “Does that look tell me yay or nay?”
“Oh, it’s a yay, but you changed something else, too?” Izzy popped the last piece into her mouth.
At the exact moment, they both said, “Cinnamon.”
“Yes, that’s it.” Izzy was shaking her head up and down.
“It’s still a winner, right?”
“Always number one.”
BEHIND THE SCENES:
I made this family favorite when I ran my blog (CafeTerraBlog) years ago. At the time, I was creating recipes using Greek yogurt. It was somewhat challenging for me to use the ingredient. I found it fun to test it in new recipes and old favorites.
My family had one banana bread recipe we all shared and enjoyed together throughout the years. Since I started my blog in 2010, I’ve altered the family recipe several times, adding Greek yogurt, milk, cinnamon, and now whole-grain flour and coconut sugar.
The truth is, even with the changes, the recipe still brings back so many memories.
Hubby and I went back and forth on one thing with the bread recipe…
…was it too dry without the yogurt?
After making it three or four times, the bread may be slightly dry without the yogurt.
There is something awesome about adding the yogurt and how it works with the bread. You could easily use your favorite plain or flavored yogurt.
So many possibilities.
Brings Back Memories—Banana Bread
Recipe by Terra Kelly
Prep: 10-15 minutes
Cook: 55-60 Minutes
Makes: 12-15 slices
Ingredients:
½ cup salted butter, softened
½ cup coconut sugar (or granulated sugar)
1 egg
½ cup plain yogurt
¼ cup half and half (or favorite milk)
3 medium to large bananas, mashed
1 tsp vanilla
2 ⅓ cup (300 grams) fresh milled whole grain flour (see notes) (or all-purpose flour)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
Optional: ¼ cup chopped nuts
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a bread loaf pan with butter and flour.
Mix the sugar and butter in a mixer or medium bowl, then add the egg, yogurt, milk, vanilla extract, cinnamon, and nutmeg. Then mash bananas and mix them into the batter. (If using whole grain flour, wait to add the milk until the end. See notes for more details.)
Mix flour, baking powder, baking soda, and salt in a small bowl.
Add the flour mixture to the wet mixture. Don’t overmix.
Bake for 45-60 minutes, depending on the oven. (see Notes) Use a toothpick to check that the bread is cooked evenly throughout, and aim for an internal temperature of 185-195°F.
Let it cool and enjoy!
Note:
For fresh-milled whole grain flour, I used soft white wheat and spelt.
If you use whole-grain flour, wait to add the milk and let the batter rest for 30 minutes to allow the grain to absorb fully. This helps you to see how much liquid is needed in the batter. Watch the YouTube video for more details.
I noticed that when using the whole-grain flour, I baked the loaf for 70 minutes. The internal temperature was approximately 190°F. At 60 minutes, it didn't look baked enough. When you use all-purpose flour, I usually bake my loaf for about 60 minutes. Every oven and bake is different.
You can add your favorite nuts, chocolate chips, or any other add-ins to the batter.
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