Dec 30, 2016
A Savory Hawaiian Breakfast
Savory Apple Banana Bread
I say savory because this Apple Banana Bread is not as sweet as many, but relies on a little sour cream and Moloka'i apple bananas to make it moist and full of tropical flavor.
1/2 cup butter (one stick) softened, plus 1 teaspoon to grease the loaf pan
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups flour, plus a little to dust the loaf pan
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sliced apple banana, mashed with a fork (about 3 apple bananas)
1 cup pecans, toasted and coarsely chopped
1/2 cup sour cream
Lightly grease a 9x5 inch loaf pan with butter and dust it with a little flour.
Beat softened butter, sugars, eggs and vanilla to a creamy consistency, then add the dry ingredients. Now add the mashed bananas, nuts and sour cream, and mix well. Pour the batter into your prepared loaf pan.
Position a rack in the lower third of the oven and preheat to 350˚F. Bake for about 1 hour and 15 minutes, or until a wooden toothpick inserted in the center of the loaf comes out clean and when you press gently in the center of the loaf, it springs back without leaving an impression.
Transfer to a wire rack to let cool for 25 minutes, then gently tap the pan on a hot pad sitting on your kitchen countertop to help release the loaf. Place a large plate on top of the warm loaf, invert, and then carefully remove the pan. Now invert the loaf again so that it's right side up then let cool completely before cutting. Makes about 12 slices.
Serve with mango jam and a cup of Kona coffee for a Hawaiian breakfast treat.
Note: For more 'Apple' banana recipes, click here.