In our opinion it’s the best recipe out there for one of the world’s most popular cakes and greatest uses of bananas. It’s studded with nuts and spiced with cinnamon and you won’t be able to stop at one slice. And why would you?
By Pepper Passport
Since 1927 the Royal Hawaiian hotel has provided luxury accommodation in nostalgic and notably pink style to those seeking it on the sands of Honolulu’s famed Waikiki beach. For many of those years, guests have been welcomed with the hotel’s signature banana bread, a small and sweet gesture towards an enjoyable stay.
It’s baked in their kitchen daily and if you’ve ever tasted a slice (or three) will concur it’s possibly the greatest version of this popular treat you’ve ever had. It also makes great use of those bananas that are beginning to brown and can be mashed, mixed and into the tin well within ten minutes.
- 4 – 5 MASHED BANANAS (THE RIPER THE BETTER)
- 1 CUP CASTER SUGAR
- 2 LARGE EGGS
- ½ CUP OIL (THEY SUGGEST VEGETABLE, WE’VE USED COCONUT AND/OR GRAPESEED FOR THE LOW SMOKE POINT)
- 2 CUPS SIFTED PLAIN FLOUR
- ½ TEASPOON BAKING POWDER
- 1 TEASPOON BAKING SODA
- ½ TEASPOON SALT
- 1 TEASPOON VANILLA
- 1 ½ TEASPOONS CINNAMON*
- ½ CUP MACADAMIA NUTS
- Preheat oven to 180C degrees (or 350F) and grease a loaf pan.
- In a large bowl add the sugar, oil and eggs and whisk by hand until well mixed and slightly fluffy.
- Add the bananas and stir thoroughly.
- Add the flour, salt, vanilla, baking powder and soda and mix well. The batter should be very thick.
- Stir through the macadamia nuts
- Pour the batter into the greased and floured loaf pan and bake for roughly one hour.
- Keep an eye on it, and test with a skewer. When it comes out clean, it’s ready.
- Leave to cool in the tin before turning out.
Macadamia nuts grow abundantly in Hawaii hence their inclusion in this recipe. If looking for something more economical try any other nut at a valid price. We’d used almonds, walnuts and brazil, which all work very well.