When I thought about working on a banana bread recipe, my mental picture book immediately flipped back to the stop Brian and I made in Maui along the phenomenally picturesque Hāna Highway (a.k.a. The Road to Divorce Court, due to how stressful the single-lane, twisty driving can be–just add rain for extra fun on the way back!). A little detour on this trek put us in front of a food cart that our guidebook indicated was an island must-try–Aunt Sandy’s banana bread at the Keanae Landing Fruit Stand. While some quick Googling did not turn up the famed roadside attraction’s secret recipe, it did teach me that I am not the first food blogger to have considered re-inventing it at home.
Nor the second.
Not to be put off the path so easily, however, I read and researched various takes on banana bread in general and the Hawaiian vacationer’s experience in the specific, and even re-examined my vacation photographs, looking for clues. However, as the recipes got more and more complicated, my memories were telling me that the bread was quite upfront about its banana-ness. With that image in mind, I decided I would start with the banana bread recipe that appears in my heavy duty vegetarian cookbook for the fat-to-flour-to-baking-soda-to-liquid proportioning (the science of baking still eludes me somewhat), strip it down even further, and build it back up. In the end, I didn’t ditch the walnuts nuts, but chopped them small (while dreaming of macadamias), swapped coconut oil for butter plus a handful of shredded coconut for added tropical-ness, and spiced it up as suited my tastes.
While the road to Hana may be narrow and fraught with blind curves and steep drop-offs, the path to tasty banana bread seems wide open, welcoming interpretation. I wouldn’t dream of comparing mine to Aunt Sandy’s, but even from miles away, the attempt has left me feeling just a bit of that Hawaiian sun. In Baltimore. In February.
Aunt Molly’s Banana Bread
based on 100 internet recipes and 1 woman’s memories of Maui
1/2 cup coconut oil
3/4 cup brown sugar (up to 1 full cup if you like it sweeter)
2 eggs
3 very ripe bananas, mashed
1/2 tsp. vanilla extract
2 cups AP flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup walnuts, chopped
1/4 cup unsweetened shredded coconut
Preheat over to 350F. Grease a 9″x5″ loaf pan and line bottom and sides with a piece of parchment, leaving enough overhanging that you’ll be able to lift the bread out when baking is complete.
Measure flour, baking soda, salt, spices, nuts, and coconut into a medium bowl and run a whisk around it to evenly combine.
In the bowl of a stand mixer or using a hand mixer, cream oil and sugar, then mix in the eggs one at a time, and then bananas and vanilla extract, scrape the bowl down in between additions. Next, stir in dry ingredients with a spoon just until combined and spread evenly into the loaf pan. Bake for 55 minutes, or until golden and cake tester comes out clean. Remove from pan and cool on a wire rack.
When cool, wrap it in plastic wrap and carry it around in your purse for a couple hours in order for the full vacation/nostalgia effect to kick in. Best rabidly torn off in hunks and eaten when desperately in need of an afternoon snack, legs knee deep in warm ocean water.
i love your writing and the bread looks fantastic!
Aww, thanks Katie. That’s sweet of you.
I like that the recipe here is attached to a tropical memory, since, ahem, that is where bananas grow! It gets hard to remember that withgrocery stores stocking them through winter here! I also love all the natural ingredients in your recipe! Thanks for posting! Found your blog just now via tastespotting…i’ll be sticking around!
Awesome recipe,
I love banana bread :)
Here’s anther recipe you might like.
http://www.wascene.com/food-drink/delicious-banana-bread-recipe/
Thanks for sharing,
Soph
Thank you for sharing your recipe for banana nut bread, we also drove the road to Hana and stopped for the banana bread along the way. On our last trip to Hawaii we stayed in Kauai. On our way home I bought a loaf of Banana nut bread at a cafe in the Lihue airport, it was wonderful and the ingredients listed that it contained a cream base. Have you ever heard of such a recipe? I tried to google a recipe for it but was not able to find any. Was just wondering if you had any suggestions?
Thanks
Jacqui
Oooh, I have not but Kauai is one of my very favorite places. Please let me know if you uncover this recipe!