Tutu's Banana Bread

Digression: The Hawaiian islands have a dominate Makani or wind. It comes from the northeast and is commonly called the tradewinds. These are the winds that brought trading vessels of old to Hawaii, hence their name. This wind provides the east side of the Hawaiian islands with majority of its rainfall. Making the windward sides especially lush and green.

Many who live on the rainy sides of Hawaii are blessed with its bounty. Flowers and fruit are plentiful. Because of this, many families have recipes that have been passed down from generation to generation. Here is my families recipe for Banana bread.  Bananas in Hawai'i are a fruit that is always in season, and we always have too many of them.

This banana bread will keep for several days. It also makes a great handmade gift, and is commonly exchanged during the holidays.

Set oven to 350 degrees.
Prepare Loaf Pan

With clean hands or a whisk mash bananas and sugar together in large bowl, set aside. In a separate bowl whisk together salt, baking powder, baking soda, cinnamon, and flour. In another bowl measure out and whisk the liquids together.

Pour liquids consisting of oil, buttermilk, eggs, and vanilla into banana and sugar bowl, mix until fully incorporated. Fold in your remaining ingredients, the dry ingredients, into the wet mixture. Remember Tutu always says, don't over mix!

Pour into prepared loaf pan. *At this point I like to sprinkle coarse raw sugar or turbinado sugar over the top for the extra crunch. Bake on middle rack until deep brown or passes toothpick test should be about 40 mins. depending on your oven.

*Feel free to add a cup or so of your favorite nuts. Also, for a unique take on banana bread try adding a teaspoon or two of orange zest.    

Aloha and Enjoy,

Shannon