A delicious banana bread recipe with a hint of Hawaii in every bite! Take a minute to transform the cool fall weather into a tropical retreat!
This month it wasn't hard to pick out a new recipe to try as part of the Secret Recipe Club. With our recent trip to Hawaii fresh on my mind, this recipe for Hawaiian Banana Bread from Hapatite was the perfect pick!
I had a great time choosing recipes. She had some fantastic recipes including a delicious looking Chilled Chinese Salad, Pumpkin Spice Hot Chocolate and Roasted Pumpkin Seeds.
I'm not going to lie, after seeing this recipe for banana bread I'm really missing a slice of fresh pineapple and a tropical poolside refresher right now. Of course, all week in Hawaii I missed pumpkin. There wasn't a single fresh pumpkin anything to be found!
This bread recipe has just a hint of Hawaiian sugar in every bite! (No pineapples though, that made my husband happy). Can you believe my husband spent a WEEK in Hawaii without eating one pineapple? It's okay though, I made up for his lack of appreciation for the pineapple by eating double portions.
And don't forget to check out the other great recipes this month had to offer here:
Ingredients
- 1¾ cups whole wheat flour (can substitute white whole wheat flour)
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 3 large eggs
- 1½ cups sugar
- 1 cup ripe bananas, mashed (approximately 2-3 bananas)
- ¾ cup vegetable oil
- 1-2 tbsp raw Hawai'ian sugar (optional)--use raw or turbinado sugar
Instructions
- Preheat oven to 350°. Lightly grease a bread pan and set aside.
- In a bowl, stir the flour, baking soda, and salt in a medium bowl.
- In another bowl whisk together the eggs, sugar and bananas until smooth.
- Slowly add the dry ingredients to the banana mixture and stir just until combined. Pour the batter into the prepared bread pan. Use a spatula to spread the batter evenly in the pan. Sprinkle raw sugar evenly over the top of the loaf.
- Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
- Remove the loaf from the oven and allow to cool for 10-15 minutes in the bread pan before transferring to a wire rack to cool completely. Slice and serve.
Notes
Recipe originally adapted from March 2013 Issue of Bon Appetit Magazine.
Looks great! What part of Hawai'i did you visit? This weather is making me wish I could go back right now!!
We went to Oahu. Loved the North Shore--awesome waves but felt that it was a lot like Southern California. Will definetely try another island next time. Thanks for a great recipe, our family loved it!
Love the North Shore and the historical village of Haleiwa. I'd be too scared to go in the water at the North Shore since it becomes very deep randomly and the current is strong, but it is beautiful and the sand is much softer than Waikiki.
Thanks for making my recipe!
I love flavored quick-breads like this! Sounds amazing!! And I'm jealous of your trip to Hawaii!! Great pick this month 🙂
Wonderful banana bread recipe and great pick! Someday I would love to visit Hawaii:) Lynn @ Turnips 2 Tangerines
This sounds wonderful. I've never been to Hawaiia but I sure can go via this bread 😉
Yum! Any kind if banana bread is awesome!
I'm also a huge fan of pineapple, so is definitely eat double portions as well. 😛
As you know, I made your pumpkin chocolate chip loaf and it was amazing! It was really nice to be able to look through your beautiful blog!
Mmmmm ... I love banana bread! Great SRC selection!
Scrumptious looking loaf of bread!
Nice choice for your assignment this month!
Love the post and the tropical theme! 🙂 Great SRC pick this month!!