Hello people, Austin Carter here from Beyond the Bayou Blog serving you delicious dishes from every nook and corner. One such delicious dish we will serve you today: Hawaiian Banana Bread.
As I mixed the ingredients for this Hawaiian banana bread, memories of my trip to Hawaii flooded back. I remember strolling through the vibrant markets, soaking in the sun-kissed beaches, and of course, indulging in the local delicacies.
One particular day stands out vividly. I stumbled upon a quaint bakery tucked away in a cozy corner of the island. The aroma of freshly baked goods wafted through the air, drawing me in. I decided to try their famous banana bread, and oh boy, was it a slice of heaven! The bread was moist, bursting with banana flavor, and had a subtle hint of coconut that transported me to paradise with every bite.
That experience inspired me to recreate the magic of Hawaiian flavors in my own kitchen, and thus, this Hawaiian banana bread recipe was born. It’s a delicious reminder of that unforgettable trip and a taste of the tropical bliss I experienced. Check out more such bread recipes ever.
Why I Love This Bread?
- Moist and Flavorful: This banana bread is moist and bursting with flavor.
- Tropical Taste: Enjoy the delightful taste of the tropics in every bite.
- Simple Preparation: It’s easy to make, perfect for both beginner and experienced bakers.
- Minimal Ingredients: With less than 10 ingredients, most of which are pantry staples, it’s convenient and budget-friendly.
- Healthier Choice: Compared to store-bought options, this homemade banana bread is healthier, and free from unwanted ingredients.
Hawaiian Banana Bread
Equipment
- Oven
- 2 greased 9x5x3-inch loaf pans
- Mixing Bowls
- Electric Mixer or Whisk
- Sifter
- Wire rack for cooling
Ingredients
- 2 cups granulated sugar
- 1 cup margarine
- 6 very ripe bananas mashed
- 4 eggs well beaten
- 2,1/2 cups cake flour
- 1 teaspoon salt
- 2 teaspoons baking soda
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cream sugar and margarine until light and fluffy.
- Add mashed bananas and beaten eggs, mixing well.
- Sift together cake flour, salt, and baking soda three times.
- Gently blend flour mixture into banana mixture, being careful not to overmix.
- Pour batter into greased loaf pans.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool the loaves on a wire rack after removing them from the oven
Nutrition
Tips that Will Help!
- Check for Doneness: Use the toothpick test to ensure the bread is fully cooked.
- Cool Completely: It’s crucial to let the bread cool to room temperature before removing it from the pan and slicing it.
- Allow for Continued Baking: Remember, the bread will keep baking in the center as it cools—this is my little secret for perfection.
- Choose Ripe Bananas: For the best results, use very ripe bananas with brown spots.
- Enhance Coconut Flavor: Toast the coconut flakes for a more intense coconut taste.
- Prepare Ingredients: Mix your dry ingredients in one bowl and your wet ingredients in another, then set them aside.
- Avoid Overmixing: Don’t overmix the batter to prevent ending up with tough banana bread.
- Select the Right Pan: Use a loaf pan; I suggest a standard size like 8.5 x 4.5 x 2.75 inches, although 9×5 inches works too.
What to Serve with Hawaiian Banana Bread?
