I’ve always loved banana bread, and that’s because I grew up eating my family’s banana bread. I may be sentimental, knowing the recipe has been handed down from my grandmother, but it’s simply the best banana bread I’ve ever had. And thankfully, the recipe is simple too!
My favorite part of this banana bread is the crunchy, golden brown top, so I sometimes bake it in a 13×9 or 11×7 baking dish for greater surface area:
Hanalei Plantation Banana Bread
Makes 2 large loaves.
2 sticks (1 cup) room temperature butter
1 3/4 cups granulated sugar
4 eggs, room temperature
2 teaspoons vanilla extract
6 ripe bananas
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1. Preheat oven to 350 degrees. Grease 2 loaf pans and set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar on medium high speed until the mixture is light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Beat in vanilla extract.
4. In a medium bowl, mash the bananas until almost smooth. Add the bananas to the butter mixture and beat well. Add the flour mixture and beat until just combined.
5. Pour the batter into the prepared loaf pans. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Variations: Add 1 cup of chopped walnuts or responsibly sourced chocolate chips to the batter before dividing the batter among the pans.