The ultimate banana bread and closest thing to Hawaii's famous banana breads from the Road to Hana
Course: Breakfast, Dessert
Cuisine: American, Hawaiian
Keyword: Bread, Breakfast
Author: Eva Bakes
1/2cup (1 stick)butter, softenedIf you are using salted butter, omit the salt from above
2 and 1/3cupsmashed overripe bananasI needed about 6 medium-sized bananas
Preheat your oven to 350 degrees F.
Generously grease a standard 9"x5" loaf pan and set aside (I used a silicone loaf pan and did not grease it).
In a large bowl, whisk together the flour, baking soda, salt and cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and the brown sugar on medium speed until light and fluffy. Add the eggs and mix well. (Alternatively, you can mix all this together by hand if you don't want to dirty a mixer.)
Add the banana mixture into the bowl with the dry ingredients and mix until just incorporated. Gently fold in the bananas. Do not over mix.
Transfer to your prepared loaf pan and bake in your preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Bread should be stored at room temperature in an airtight container and will keep for several days. It can also be frozen and thawed. The bread is supposed to taste excellent toasted (don't forget to add Nutella!).Source: Ever so slightly adapted from All Recipes magazine, Dec 2013/Jan 2014 issue