You know when you stumble onto food that stays in your food memories forever? That is this banana bread.
A few years ago Ranger Craig and I were exploring the more remote parts of Maui and stumbled onto a banana bread hut. After driving miles of winding roads, up and down sloping and sometimes steep hillsides, between the greenest and lush valley’s, we found a place called Kahakuloa. And we found banana bread. Not just an ordinary banana bread. This was hands down the best banana bread I’ve ever tasted. Moist, the perfect amount of sweetness and the purest banana flavor with the most intense banana fragrance. I’m not sure if it was because we were on vacation and I had just finished a harrowing scuba diving lesson but banana bread has never tasted so good.
I’ve tried recreating this banana bread at least a dozen times. I’ve come close but for some reason I could never achieve the same taste and texture as the banana bread in Maui. I knew I was most likely over thinking the ingredient list. So, I decided to hit the web and do a little research. It seems I’m not the only one smitten by this banana bread recipe.
I found it on Bon Appetit out of the kitchen section. Julia’s Banana Bread. There it was in black and white with a snapshot of the lush bread. As I read the ingredient list I giggled. So simple, so pure, no wonder this bread is so delicious.
Now I pass it along to you! Just a few simple ingredients that most of us already have stocked. It doesn’t take but a few minutes to whip up, pop it in the oven for about an hour and you will have the most delicious and pure tasting banana bread. I baked it exactly as the recipe reads with the exception of using coconut palm sugar instead of granulated sugar (because that’s what I had in my pantry). The second time I made this bread, I subbed the veggie oil with my favorite extra virgin olive oil. It was perfection.
Cheers to Fall and all the lush comforting foods that accompany the season!
Delicious Wishes and Loads of Love,
- Oil or butter for greasing the pan
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups sugar
- 1 cup mashed *ripe bananas (about 2 large)
- 3/4 cup vegetable oil (I use either coconut oil or extra virgin olive oil)
Preheat oven to 350°. Coat a 9x5x3” loaf pan with oil or butter.
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 before slicing.
*For more intense ripe banana flavor I set my two peeled bananas in a glass bowl and microwave for 1-2 minutes. Whisk the liquid that has accumulated with the banana pulp and use. This will help ripen a "less ripe" banana and intensify the banana flavors.
This bread can be prepared up to three days in advance and store in an airtight container. Which makes this a lovely food gift for the holidays.
Recipe by Julia’s Banana Bread Treehouse in Kahakuloa, HI