Author Notes
Inspired by a stop at a roadside food cart in Maui for a taste of Aunt Sandy’s famous banana bread, this recipe embraces the tropical flavors of the island. —Wonderland Kitchen
Ingredients
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2 cups
flour
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1 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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1 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
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3/4 cup
walnuts, chopped
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1/4 cup
unsweetened shredded coconut
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1/2 cup
coconut oil
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3/4 cup
brown sugar
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2
eggs
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3
very ripe bananas, mashed
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1/2 teaspoon
vanilla extract
Directions
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Preheat over to 350F. Grease a 9?x5? loaf pan and line bottom and sides with a piece of parchment, leaving enough overhanging that you’ll be able to lift the bread out when baking is complete.
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Measure flour, baking soda, salt, spices, nuts, and coconut into a medium bowl and run a whisk around it to evenly combine.
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In the bowl of a stand mixer or using a hand mixer, cream oil and sugar, then mix in the eggs one at a time, and then bananas and vanilla extract, scrape the bowl down in between additions. Next, stir in dry ingredients with a spoon just until combined and spread evenly into the loaf pan.
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Bake for 55 minutes, or until golden and cake tester comes out clean. Remove from pan and cool on a wire rack.
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