Saturday, August 31, 2013

Julia's Banana Bread

I've been to Hawaii exactly one time, specifically the island of Oahu. If I had known about the several well known banana bread places on Maui at the time, I would've stayed there a few days just to try it out. Since I knew I wouldn't be making it back to Hawaii anytime soon, I thought I would give this banana bread from Julia's a try. I got the recipe from the March issue of Bon Appetit and the author describes this banana bread perfectly as a "sultry night, dark in color and sticky-moist". My sister and I agreed it's the best banana bread we've ever had. It's a rich, dark, stick to your fingers type of banana bread. However, it's quite different from what you might typically think of banana bread and so, if that's what you're looking for, you might be disappointed with this.

Nevertheless, I highly urge you to give it a try because it's super simple to make and you can try a little piece of Hawaii without leaving your kitchen, assuming you have the few basic ingredients this recipe requires.
Julia's Banana Bread
Recipe from Julia's Banana Bread Treehouse via Bon Appetit
Makes One 9 by 5 inch Loaf

1 3/4 cups all-purpose flour
1 1/2 tsp baking soda
3/4 tsp kosher salt or 3/8 tsp fine salt
3 large eggs
1 1/2 cups granulated sugar
1 cup mashed ripe bananas (2 large bananas)
3/4 cup vegetable oil

Preheat oven to 350 deg F. Line a 9 by 5 inch loaf pan with parchment or spray with nonstick cooking spray. Whisk flour, baking soda, and salt in a bowl, you may also sift the dry ingredients into a bowl.

Whisk the eggs, sugar, bananas, and oil in a large bowl until smooth. Add the dry ingredients and mix until just combined.  Scrape the batter into the loaf pan and smooth the top.

Bake for 60-70 minutes until a cake tester inserted in the center comes out clean. Cool the pan on a wire rack for 15 min. Then take the bread out of the pan and let cool completely on the rack. Store airtight at room temp up to 3 days.

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