A few years ago, my family took one of those dream vacations to Hawaii. Everything was amazing. We always save money on vacations by preparing our own breakfasts and lunches, and this trip was no exception.
I love visiting the grocery stores in other places, especially the bakery, because there is always something wonderful and new to me. We visited the Big Island and stayed in the Kailua-Kona area, and made our traditional trip to the grocery store. In that bakery I discovered a loaf of banana bread and picked it up for breakfast. It was very heavy, and the next morning we discovered it was dense and sweet. (sigh) It was amazing.
I was determined to find a recipe for this delight and found one. That's what I'm going to share with you today - the BEST banana bread ever. Really. I'm not joking. Try it and let me know. I've got a loaf baking right now in my oven. And in an hour I will confirm once again it is the best banana bread ever.
From "Island Cooks" Kona Inn Banana Bread - makes one loaf
1 cup granulated sugar
1/2 cup softened butter (not margarine)
3 ripe bananas (1- 1/2 cups)
2 eggs, well beaten
1-1/4 cups cake flour (I use regular flour and it works)
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. With an electric beater cream together sugar and butter until light and fluffy. Add bananas and eggs, beating until well mixed. Sift together dry ingredients THREE times and blend with the banana mixture until just blended. Don't over mix. Pour into a lightly greased 5" x 9" x 3" loaf pan. Bake for 45 minutes to one hour, until firm in the center and the edges begin to come away from the pan.
That's it. Enjoy!
Glynnis
Wednesday, December 3, 2008
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4 comments:
Yum, banana bread sounds wonderful. I don't dare bake any right now cuz I'm still in "The Challenge" mode. Today makes 2 weeks for me and I've lost a little over 5 pounds. Less than 3pounnds to go and girl, I'm going to eat a Christmas cookie to celebrate. But just one! LOL
Have a blessed week!
Your recipe looked familiar, so I just pulled out the one I use, and it's almost identical. My recipe calls for 1/2 cup of flour more and a 1/2 teaspoon of baking powder. I'll have to try it the "Kona Inn" way.
Speaking of Hawaii - I'm so excited because my cousin who has been a missionary in Hawaii for about 40 years now, is coming home on furlough. She will be here in just a few more days! Can't wait to see her again. Maybe I should make her some "Hawaiian Bread" to welcome her home!
Have a great day!
Love & prayers,
Joy
I am always looking for a new banana bread recipe. I can't wait to try it. However, I'll have to add chocolate chips. As weird as that sounds it is the only way my son will eat banana bread.
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