Hawaiian Banana Bread

READY IN: 1hr 15mins
Recipe by GoKittenGo

From a cookbook entitled "Food Editors' Favorites: Treasured Recipes". The bananas should be almost over-ripe. Be absolutely certain to use cake flour and sift three times like the recipe calls for. Sounds odd, I know, but the bread really doesn't turn out the same without doing that. It's like magic! :) This freezes very well.

Top Review by Sharon P.

I have been making this recipe since 1983. It was in a MADD cookbook of food editors' favorites. My family loves this recipe.. it is true, the roper the bananas the better. I usually blend the bananas and eggs in my blender for a smooth non chunky texture. I think baking time is also affected by the ripeness/liquid content of the bsnanas.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Farenheit.
  2. Cream sugar and margarine.
  3. Add bananas and eggs.
  4. Sift cake flour, salt, and baking soda 3 times.
  5. Blend flour mixture into banana mixture, making sure not to overmix.
  6. Turn batter into 2 greased 9x5x3-inch loaf pans.
  7. Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean.
  8. Turn out immediately to cool on wire rack.

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