Today it was all about bananas.
Our apple banana trees have been putting out plenty of bunches so before they go, I had to bake lots of beautiful apple banana nut breads. In Hawaii we have many varieties of bananas. The Williams bananas are longer like the kind we are familiar with in the mainland. Our apple bananas are short and have a unique sweet fresh taste. They are not as creamy as the ice cream bananas that are more like a custard.
The different thing about apple bananas is when the skin is turning black and you think they are pau (finished), they are still beautiful inside, not bruised at all. (Most of the time.)
These bananas appear bruised but once peeled you can see they are really nice still. Most recipes only call for a few bananas, but my recipe came from an old Maui Ladies Home Cookbook which called for 6-7 ripe bananas. Today I doubled my recipe and because apple bananas are small I used about 15 bananas.
I sifted together
5 cups all purpose unbleached white flour
4 tsp. of baking soda
2 tsp. salt
3 tsp. cinnamon
Then I cream 4 sticks of butter with
3 cups of sugar and add 3 tsp. of vanilla.
I also add 1/2 cup of honey!
On the side in another bowl I crush my bananas with a beater blade.
I also add 8 large eggs that have been lightly beaten to the butter and sugar mixture.
I combine my wet and dry ingredients adding the bananas and mixing with a large spoon until everything is blended. Then I have my walnuts (2 cups) which I have crushed by using the thick measuring cup to pound them inside a larger bowl. You can cut them, chop them or use the food processor but this is how I have done it for years, so I like it that way.
Incorporate the nuts and add 1 cup of craisins to the batter too. Lightly oil the pans even though they are a non-stick. I do.
This batch made 8 small loaves and one very huge long banana bread equivalent to two normal loaves, I’d say.