This family recipe is the best banana bread. I'm working on lightening it and will post that version when I've got it right.
Hanalei Plantation Banana Bread
Makes 2 large or 4 small loaves.
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
6 ripe bananas, mashed
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts
Mix in order given. Place in greased loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean.
5 comments:
I have some overly ripe bananas on my counter that are perfect for this. I know what I'M doing tonight.
Let me know if you like it!
I tried to make your recipe light by using healthier ingredient options. I found two ways that worked:
1) using smart balance, only 1 cup of sugar, and Hain sodium free baking powder. By using smart balance, I reduced the cholesterol to almost 0, the sugar by 50%, and the sodium by as much as 75%.
2) using smart balance, using only 1 cup of SPLENDA, and HAIN sodium free baking powder. This version not only reduced the cholesterol and sodium but reduced the calories by as much as 50% and sugar by as much as 75%. There is still natural sugars in the banana so even with splenda, the recipe still has at least 25% sugar.
My husband who loathes healthy foods didn't notice the difference. He could eat this bread all day!
Cathy -- Noticed your comment on today's post regarding this bread. Looks great! Can you tell me how you adjusted the cooking time for the 13X9 pan?
@Susan - I didn't time it, but I'd guess it took about 40 to 45 minutes - it's a pretty thick layer. I did the toothpick test to make sure it was done at 350 degrees. You can reheat the pieces in a toaster oven to make the top crunchy again :)
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