Hawaiian Banana Bread

Two recipes for Banana Bread!  One is the original recipe from the Royal Hawaiian in Honolulu, the other is mine. ​

I know what you’re thinking, “Oh no, not another banana bread recipe!”  A search on the internet will probably give you over a hundred hits, not to mention Aunt Lilly's handwritten recipe card or your grandmother's recipe. Everybody has a banana bread recipe. I make no claim that mine is the best, as l am convinced that there are some absolutely fantastic recipes that are better than mine. If you have one, please send it to me.

But I have to say that I have been experimenting with my recipe for the last six months. It began several years ago when the Royal Hawaiian Hotel in Honolulu welcomed us with a loaf of warm sweet macadamia nut banana bread. It was divine (and so is the hotel)—rich, sweet and love at first bite. I posted their recipe (the bread came with the recipe attached). It is such a special treat. My goal was to produce a somewhat healthier version, if there is such a thing. I bought more bananas than needed and started to experiment with it to the delight of my neighbors and friends. I slowly reduced the amount of sugar, used whole wheat flour, used roasted walnuts or pecans, raisins and chocolate chips. My personal favorite is the the recipe I am posting here. It is cake-like, fluffy and melts in your mouth. The raisins and chocolate chips add sweetness and flavor. During one of the  earlier version I added ½ cup of oats, some people liked it but it was too dense for me

The Royal Hawaiian In Honolulu

You can read where to eat and what to do in Maui on my Wanderlust Blog

Two recipes for Banana Bread

I baked this banana bread in one large pan and another time in three small pans. It's a great gift and freezes well.

Print Recipe

My Banana Bread Recipe                                                

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Ingredients
​
1 pound overripe bananas (3-4)
½ cup of canola oil
3 eggs 
1/3 -½ cup sugar
1 1/3 cup ( 180 g)   unbleached white flour or whole wheat pastry flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla 
½ cup raisins
½ cup chocolate chips 
½ cup chopped and roasted walnuts or pecans ​

​Directions

Preheat the oven to 350˚F and roast the nuts in the oven for 4-6 minutes. Chop and set them aside. Mix the flour in a bowl with the baking powder, baking soda, and salt. Mash the bananas with a fork in a separate bowl. Beat the eggs in a large bowl and add the sugar and vanilla, whipping until well combined. Slowly add the oil and then the mashed bananas.  Add the flour mixture, raisins, chocolate chips and nuts. Stir until combined. Pour the dough in a greased 10” x 6” x 2 ½” loaf pan. Bake for for 50 to 60 minutes  at 350ºF until a toothpick comes out clean. Leave the bread in the pan for a few minutes to cool before you take it out. I sometimes bake my bread in four small loaves for gifts or to freeze.

Guten Appetit!
recipe© Sunnycovechef
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The Royal Hawaiian Banana Bread Recipe 


Ingredients


4-5 mashed bananas 
​1 cup sugar
2 large eggs
½ cup shortening or vegetable oil
2 cups all purpose flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
cinnamon to taste
1 cup macadamia nuts as an option 
or any other nuts
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​Directions
​
Preheat oven to 350˚ F (180˚C) and grease your 2” x 4” x 8” size loaf pan. In a mixing bowl, mash the ripe bananas with a fork until completely smooth . Beat the eggs and sugar in a separate bowl until well combined, slowly stir in the oil and  then add the mashed bananas and vanilla. In a separate bowl combine flour, baking soda, baking powder and salt. Stir banana mixture into flour mixture. As an option, mix in the nuts of your choice. Pour the batter into the loaf pan and bake for approximately one hour. Stick a toothpick in your banana bread and see if it comes out clean. Let it cool for a few minutes. If you like this banana bread recipe even moister, add more bananas.

Recipe by Quirino Domingo
​Pastry Chef at the Royal Hawaiian in Waikiki, Honolulu, Hawaii