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
What You'll Need
unsweetened shredded coconut
very ripe bananas, mashed
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.
Measure flour, baking soda, salt, spices, nuts, and coconut into a medium bowl and run a whisk around it to evenly combine.
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.
Bake for 55 minutes, or until golden and cake tester comes out clean. Remove from pan and cool on a wire rack.