Maui-Julia's Banana Bread

 

When you travel through the back roads on any Hawaian island, residents have little banana stands at the end of their driveways. When the bananas get too brown, they bring them back into the house and make banana bread and sell that. This particular recipe came from a commercial stand on the island of Maui that won our prize for best flavor!
 

This simple, moist banana bread recipe can also be baked in three small (5¾x3¼") loaf pans, which is how you'll find them at Julia's stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles. Ingredients


SERVINGS: 8

 

Nonstick vegetable oil spray
1¾ cups all-purpose flour (225 g)
1½ teaspoon baking soda
¾ teaspoon kosher salt
3 large eggs
1 cup sugar (reduced from 1.5 cups)
1 cup mashed ripe bananas (about 2 large)
¾ cup vegetable oil

Preparation


Preheat oven to 350°. Coat a 9x5x3" loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

Do Ahead: Banana bread can be made 3 days ahead. Store airtight at room temperature.


Recipe by Julia's Banana Bread Treehouse in Kahakuloa, HI



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