The BEST Banana Bread

°Sorry, mom! I don’t know how to tell you this, but I’ve fallen for a new banana bread recipe. It’s not that I don’t like yours, I love it! In fact, I still expect you to make a loaf or two (or four) every time I’m visiting because it feels like home. But when I’m making my own batch, I’ll be following a different recipe.

Maui Banana Bread by somethingwewhippedup.com

Maui Banana Bread by somethingwewhippedup.com

While flipping through the latest issue of Bon Appetit I spotted a familiar green hut, Julia’s in the village of Kahakuloa on the island of Maui. Three years ago this May I was standing in the very spot pictured in the magazine, sampling the still warm bread. I’ve thought about the dense, sweet bread frequently since my trip and thought the only way I would get another bite would be to go back. While I’m sure Julia has her own special touch (probably the extra sweet bananas that grow on the island), this version is a close second.

Maui Banana Bread

(Recipe adapted from Julia’s Best Banana Bread, printed in the March 2013 issue of Bon Appetit)

Makes 1 loaf

  • Cooking spray or vegetable shortening
  • 1 cup ripe bananas (about 2 large), mashed
  • 3 eggs
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon kosher salt

1. Preheat oven to 350°F. Coat a 9x5x3″ loaf pan with cooking spray or vegetable shortening and set aside.

2. In a large bowl, combine the bananas, eggs, sugar and oil. Set aside.

3. In a medium bowl, whisk the flour, baking soda and salt together. Add the dry ingredients to the banana mixture and stir until just combined.

4. Pour batter the into prepared pan and bake for 60 to 70 minutes or until a tester inserted into the middle comes out clean. Transfer to a wire rack and let cool in the pan for 15 minutes. Run a knife around the inside of the pan to release the bread, turn out onto the wire rack and cool completely.

SWWU Tip 1: Bananas going bad? When they start to turn, stash them in your freezer. We always have a few on hand. To defrost, just move to the fridge the day before you want to use them. They’re great for smoothies, muffins and of course, banana bread.

SWWU Tip 2: We’re looking forward to adding our own twist to this recipe. For a different flavor, add 1/2 cup semi-sweet chocolate chips or 1/2 cup roughly chopped walnuts.

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4 thoughts on “The BEST Banana Bread

  1. Pingback: A Snack Worth Going Bananas For | Something We Whipped Up

  2. Pingback: Treats for Your Cookie Jar (and You) | Something We Whipped Up

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