Halfway to Hana Banana Bread Recipe
Delicious, moist banana bread just like you find being sold on the drive to Hana, Maui.
Ingredients
- Ingredients:
- 455 g All purpose flour
- 3 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 400 g light brown sugar
- 226 6 unsalted butter, melted
- 4 tablespoon coconut oil, melted
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 120 g sour cream, room temperature ( full fat)
- 675 g mashed overripe bananas, Yellow with spots, not all the way brown, 6-8 bananas
- Optional Ingredients:
- 132 g chopped roasted and salted Macadamia Nuts lightly toasted. Add in to the flour mixture first before mixing with wet ingredients.
- Cream cheese softened - to spread on top of banana bread slices when served
Instructions
- Preheat oven to 330 Deg F for at least 30 minutes, position rack to lower third of oven. Grease and flour two 9x4 inch aluminum loaf pans.
- In a small bowl whisk together the flour, baking powder and soda, salt and cinnamon. Add in the chopped macadamia nuts if using, and stir until well coated. Set aside
- In a larger bowl whisk together the melted butter, oil, eggs, sugar, vanilla and sour cream. Add in the mashed bananas, stir well. Add in the flour and nut mixture and stir until no streaks of flour remain. Pour into prepared pans.
- Bake pans side by side in center of rack for 45-60 minutes. Check the loaf at 45 minutes to test for doneness, using a toothpick to see if there is still raw batter in the middle, if so keep baking checking at 5 min intervals until done. If the top is getting too brown for your liking place a piece of foil over the top for the remainder of baking. Bake until deep golden brown and a tooth pick inserted into the middle has a few crumbs on it but no raw batter is left. 50-60 minutes total. Mine always take 55 min max to bake.
- Let cool in pan for 10 minutes then invert to a wire rack to cool completely. Keep wrapped tightly in plastic wrap and then foil at room temperature up to a week or up to 3 months in freezer.
Notes
- You can sub in your favorite nut if you don’t wish to use macadamia nuts. Just make sure they are toasted before adding to flour mixture.
- Aluminum pans work best. Glass or darker colored pans will brown the bottom and edges of the bread too quickly which may result in burnt sides and the middle still raw.
- You can bake these at 350 deg. I found that lowering to 330 allows the middle to cook through without the edges burning. This all depends on your oven and if it runs hot or colder.
- This recipe can easily be doubled and tripled for multiple loaves.
- You can also make this recipe into muffins. Set oven temp t0 350 Deg F. Line a muffin tin with paper liners, fill each well about ¾ of the way full. Bake for 18-22 minutes. Let cool in pan for a few min, then cool completely on a wire cooling rack.
- For mini muffins set oven temp to 350, line mini muffin pan with paper liners, bake for 12-13 minutes. Let cool in pan for a few min, then cool completely on a wire cooling rack.