Hawaiian Banana Bread
6
People talking
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.
- Ready In:
- 1hr 15mins
- Yields:
- Units:
6
People talking
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
directions
- Preheat oven to 350 degrees Farenheit.
- Cream sugar and margarine.
- Add bananas and eggs.
- Sift cake flour, salt, and baking soda 3 times.
- Blend flour mixture into banana mixture, making sure not to overmix.
- Turn batter into 2 greased 9x5x3-inch loaf pans.
- Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean.
- Turn out immediately to cool on wire rack.
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RECIPE MADE WITH LOVE BY
@GoKittenGo
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@GoKittenGo
Contributor
"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."
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My family traveled to Maui in 2018. On the Road to Hana, we had the most exquisite banana bread at the halfway point. I've been on the lookout for a recipe close to that amazing bread. I think I may have found it.Replies 1
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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.Reply
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EXCELLENT recipe. Very easy and just enough sweetness to make it awesome. I made this for friends the other night and they devoured it. Make sure your bananas are very ripe as they seem to work much better than when they are just barely ripe. Thanks GKG!Reply -
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This was a very good banana bread. Using very ripe bananas is definitely the secret in getting that wonderful banana flavor--and this recipe has lots of them! My husband ate almost an entire loaf while it was cooling off! I did substitute butter for the margarine (personal preference). I just wish I had dropped the heat back about 25 degrees because the outside browned quicker than the inside cooked.Reply
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