I was SO excited to see this recipe for banana bread in an issue of Bon Appetite Magazine. (see recipe below) Tom and I risked our lives to try this delicious bread on our honeymoon in Hawaii. We started off our vacation to Hawaii on the island of Kauai and ended in Maui.
While in Kauai, we met this nice couple who told us all about places to go when we visited Maui. One thing they mentioned was NEVER attempt to drive on the dangerous Kahekili Highway on the Northwest shore of Maui. Little did we know that on our exploration of the island that is exactly where we ended up.
We took a drive exploring the island and when we ended up on the beginning of this dangerous road we decided to give it a try. The road is VERY narrow with really steep drops. Only one car and fit by at a time on this highway, which allows cars to go both ways. If you ran into a car coming the opposite way, you would have to reverse into a small crevasse and let the other car pass before continuing on.
We continued down the road at about 5-10 MPH, experiencing the most beautiful views of untouched land. It took us hours but we came to a VERY small town called Kahakuloa. This town is home to about 100 native Hawaiians. It has no shops, except for one small road side stand called Julies Banana Bread. I remembered reading about this place in one of my guide books so we had to stop and give it a try.
You can only get a minimum of 2 loaves of bread so we bought them and headed back to the car for our long and dangerous drive back to the hotel. We each ate a slice of the moist and delicious banana bread and wanted to save the rest for later. We ended up finishing the first loaf before we started the car. The second loaf was devoured soon after. It was definitely an adventure worth risking our lives over. If we had ended up going over the edge, at least our last meal was Julie's famous banana bread. Thankfully, we made it back to the hotel just in time to enjoy the best pineapple we ever ate, which we picked up on the side of the very scary road. It was so ripe, you could cut it with a plastic knife or rip it open with your hands.....just like Tom.
Thanks to Bon Appetite Magazine for sharing this recipe so you can give this banana bread a try without the risk of falling off a cliff.
 |
| Kaheliki Highway |
 |
| Julie's Famous Banana Bread Stand |
 |
| Recipe made at home: 3 mini loaves |
 |
| Best Pineapple in the world: Side of the road..Payment of honor system |
 |
| Layla enjoying Julie's homemade banana bread recipe |
Julie's Best Banana Bread
Makes One 9 x 5 x 3" loaf or Three 5 3/4 x 3 1/4" mini loaves
Ingredients:
Non stick vegetable oil spray (or Crisco) for greasing pan
1 3/4 cups all purpose flour
1 1/2 tsp baking soda
3/4 tsp kosher salt
3 large eggs
1 1/2 cups sugar
1 cup mashed ripe bananas (about 2 large)
3/4 cup vegetable oil
1. Preheat oven to 350 degrees F. Coat baking pan (One 9 x 5 x 3" loaf or Three 5 3/4 x 3 1/4" mini loaves) with non stick spray or Crisco. (I like to line the bottom of the pan with parchment paper for easy release)
2. In a medium bowl, whisk together flour, baking soda and salt.
3. In another bowl, whisk together eggs, sugar, mashed bananas and vegetable oil. Add dry ingredients to banana mixture and stir until just combined. Scrape batter into prepared pan and smooth top.
4. Bake until a tester inserted into the center comes out clean, 60-70 minutes (or 40-50 minutes for mini loaves) Transfer to wire rack; let bread cool in pan for 15 minutes. Run a knife along the inside of pan to release the bread. Turn out onto wire rack and let cool completely.
5. This bread can be made 3 days ahead. Store in airtight container.
I was SO excited to see this recipe for banana bread in an issue of Bon Appetite Magazine. (see recipe below) Tom and I risked our lives to try this delicious bread on our honeymoon in Hawaii. We started off our vacation to Hawaii on the island of Kauai and ended in Maui.
While in Kauai, we met this nice couple who told us all about places to go when we visited Maui. One thing they mentioned was NEVER attempt to drive on the dangerous Kahekili Highway on the Northwest shore of Maui. Little did we know that on our exploration of the island that is exactly where we ended up.
We took a drive exploring the island and when we ended up on the beginning of this dangerous road we decided to give it a try. The road is VERY narrow with really steep drops. Only one car and fit by at a time on this highway, which allows cars to go both ways. If you ran into a car coming the opposite way, you would have to reverse into a small crevasse and let the other car pass before continuing on.
We continued down the road at about 5-10 MPH, experiencing the most beautiful views of untouched land. It took us hours but we came to a VERY small town called Kahakuloa. This town is home to about 100 native Hawaiians. It has no shops, except for one small road side stand called Julies Banana Bread. I remembered reading about this place in one of my guide books so we had to stop and give it a try.
You can only get a minimum of 2 loaves of bread so we bought them and headed back to the car for our long and dangerous drive back to the hotel. We each ate a slice of the moist and delicious banana bread and wanted to save the rest for later. We ended up finishing the first loaf before we started the car. The second loaf was devoured soon after. It was definitely an adventure worth risking our lives over. If we had ended up going over the edge, at least our last meal was Julie's famous banana bread. Thankfully, we made it back to the hotel just in time to enjoy the best pineapple we ever ate, which we picked up on the side of the very scary road. It was so ripe, you could cut it with a plastic knife or rip it open with your hands.....just like Tom.
Thanks to Bon Appetite Magazine for sharing this recipe so you can give this banana bread a try without the risk of falling off a cliff.
|
| Kaheliki Highway |
|
| Julie's Famous Banana Bread Stand |
|
| Recipe made at home: 3 mini loaves |
|
| Best Pineapple in the world: Side of the road..Payment of honor system |
|
| Layla enjoying Julie's homemade banana bread recipe |
Julie's Best Banana Bread
Makes One 9 x 5 x 3" loaf or Three 5 3/4 x 3 1/4" mini loaves
Ingredients:
Non stick vegetable oil spray (or Crisco) for greasing pan
1 3/4 cups all purpose flour
1 1/2 tsp baking soda
3/4 tsp kosher salt
3 large eggs
1 1/2 cups sugar
1 cup mashed ripe bananas (about 2 large)
3/4 cup vegetable oil
1. Preheat oven to 350 degrees F. Coat baking pan (One 9 x 5 x 3" loaf or Three 5 3/4 x 3 1/4" mini loaves) with non stick spray or Crisco. (I like to line the bottom of the pan with parchment paper for easy release)
2. In a medium bowl, whisk together flour, baking soda and salt.
3. In another bowl, whisk together eggs, sugar, mashed bananas and vegetable oil. Add dry ingredients to banana mixture and stir until just combined. Scrape batter into prepared pan and smooth top.
4. Bake until a tester inserted into the center comes out clean, 60-70 minutes (or 40-50 minutes for mini loaves) Transfer to wire rack; let bread cool in pan for 15 minutes. Run a knife along the inside of pan to release the bread. Turn out onto wire rack and let cool completely.
5. This bread can be made 3 days ahead. Store in airtight container.
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