Friday, March 16, 2012

Hawaiian Banana Nut Bread

Banana nut bread has always been a Southern classic; it's eaten as a dessert, or even as a breakfast dish. To me, it's truly Southern because it utilizes a product that would have otherwise been thrown out - overripe bananas.


Lucky for me, I bought a GIANT bunch of bananas @ ALDI for 25 cents, and they've ripened and are stinking up my
banana tree



In fact, one of our local stores actually carries overripe bananas strictly for people planning to cook with them. Now, there are hundreds, if not THOUSANDS of banana bread recipes out there; some contain chocolate, or zucchini, or even carrot! This recipe, which my Mom always would make for me, is "Hawaiian", meaning that it contains some pineapple. I have no idea where she got the recipe, only that, for as long as I can remember, Mom had it on a little handwritten index card in her binder of recipes.

For you pineapple haters out there (shame on you), don't worry - this bread won't have that tropical tangy taste you hate so much; the pineapple simply adds a touch of acidity and a LOT of moisture. You won't even notice the flavor (I promise).

Don't like nuts? Leave them out. The BF HATES walnuts, so I sometimes substitute pecans, or, in keeping with the Hawaiian theme, macadamia nuts! Also, this recipe makes 2 loaves; so, you can give one away, or, better yet, wrap the extra loaf (once cooled) in plastic wrap, then foil, and freeze; it keeps VERY well in the freezer!

Hawaiian Banana Nut Bread
recipe from Mom

Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (tigers hate this)
1 cup chopped walnuts
1 1/2 cups vegetable oil
3 eggs, beaten
2 cups mashed ripe banana (about 6 bananas)
1 8oz can crushed pineapple, drained well
2 tsp vanilla

Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl. Stir in the walnuts and set aside.




In a separate bowl, combine the oil, eggs, banana, pineapple and vanilla. Add to the flour mixture and stir until batter is JUST moistened. Lumps are OK.








Transfer the batter to 2 greased & floured 9"x5" loaf pans. Bake in a 350-degree oven for 1 hour and 5 minutes or until done, rotating the pans halfway through cooking; cool for 10 minutes before removing from the pans.





4 comments:

  1. Are you sure using bananas that gross looking is ok? I mean, why not just use normal ones? Does the same principal apply to all bad fruit, like bruised apples, etc?

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  2. The bananas arent rotten, just VERY ripe. As bannas ripen, the starches in them converts into sugar, which is why they soften. So, for banana bread, ripe bananas add a sweetness that less ripe bananas cant offer.

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  3. That bread looks so moist and delicious. Thanks for linking it in to Food on Friday. Cheers

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