Prep: 20 mins | Bake: 1 hr 5 min | Makes: 1 9x5 inch loaf
Harvest season is here for coffee farmers in Kona, and while we wait for our first pick to dry and the next to arrive, we've kept busy with a 'no waste' mentality. We're focused on eating what we grow and devoted to the challenge of harvesting, processing, and preserving the gifts of abundance, our ʻāina graciously gives us.
With all the effort we put into securing our Banana tree this week, we thought it only felt right to dedicate an afternoon to a recipe highlighting the fruit of our labor. Besides, who doesn't love having fresh baked Banana bread to snack on with a cup of Kona coffee??
What you'll need:
1 cup of flour
1 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup applesauce (*can substitute butter)
1/8 nonfat plain yogurt
3/4 brown sugar
2 eggs beaten
2 1/3 cups mashed overripe bananas
1/2 cup crushed Ulu Macadamia Nuts
1/2 cup chocolate chips
9x5 inch loaf pan
Electric mixer recommended
Preheat the oven to 350 degrees F and lightly grease a 9x5 inch loaf pan.
Combine flour, baking soda, cinnamon, nutmeg, and salt in a large bowl.
In a separate large bowl, beat applesauce (or butter), yogurt, and brown sugar in a mixer until light and fluffy texture.
Add room-temperature eggs one at a time, allowing each one to blend into the butter mixture before adding the next.
Stir in mashed bananas until well-blended.
Pour banana mixture into the flour mixture and stir to moisten.
Gently fold in crushed Macadamia and chocolate chips.
Transfer batter into prepared loaf pan.
Bake at 350°F (177°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. (Tent with aluminum foil to prevent excess browning if needed.)
Remove from the oven and allow to cool in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer it to a wire rack to cool completely.
Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days.
To freeze the loaf: Wrap tightly with plastic wrap and store in a freezer bag or container freezer for up to 3 months. To thaw, place it on the counter for several hours or overnight so that it can come to room temperature.
Butter: If using butter, use unsalted if possible. If you only have salted butter on hand, reduce the salt in the recipe to 1/4 teaspoon.
Eggs: Room temperature eggs are best because they disperse more evenly into the batter. Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 5-10 minutes.
Bananas: We must preface that the riper the bananas, the better!
Click below to see actual footage of us harvesting bananas from the farm... they're SO much heavier than you'd think! 😂