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