Years ago we honeymooned in Hawaii. We snorkeled with the sea turtles, sailed with the whales, took surfing lessons and drove the road to Hana. Thinking back on our trip, although we experienced some of the most incredible attractions The Aloha State has to offer, nothing takes me back to that vacation as fast as fresh pineapple and warm banana bread.
Everywhere we went and stayed served fresh pineapple—which tastes so much better in Hawaii than anywhere else. It almost has a coconut flavor and is perfectly sweet. All the locals make the most incredible banana bread too—soft, fresh and full of bananas, pineapple and pecans.
The key to great banana bread is ALMOST rotten bananas. You know, those bananas that have been sitting on your counter for two weeks. The ones that are black and mushy. DON’T THROW THEM AWAY—they are just now perfect to make this quick bread.
I like to make this recipe into mini loaves …. cause I like to share. One for me (ok, two for me), one for you and one for my grandmother. While in the oven, they make the house smell AMAZING. Eat for breakfast, and lunch, and dessert.
Hawaiian Banana Bread
makes one large loaf or 4 mini loaves
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
2 eggs, beaten
1/2 cup vegetable oil
1 cup mashed ripe bananas (about 3)
1 teaspoon vanilla extract
1/2 (8-ounce) can crushed pineapple
Preheat oven to 350 degrees F. Coat one 8 x 4 inch loaf pan (or 4 mini loaf pans) with cooking spray.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt; stir in pecans. In a separate bowl, combine remaining ingredients; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared loaf pans.
Bake for 1 to 1 1/2 hours for 8 x 4 inch loaf pan, or until a wooden toothpick inserted in center of loaf comes out clean. If using mini loaf pans, bake for 45 minutes to 1 hour, or until a wooden toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire racks.
Place mini loaves in cellophane bags to give as gifts. They make great holiday presents!
You might also like:
Lemon Coconut Banana Nut Bread with Warm Honey Butter Glaze
Cheaper and Healthier Home-Made Recipe for Williams-Sonoma’s Spiced Pecan Pumpkin Quick Bread
Blueberry Lemon Honey Pound Cake