Hawaiian Banana Nut Bread

Hawaiian banana nut bread is the kind of one-bowl quick bread that exists for the bunch of bananas going black on the counter. Three small overripe bananas, half a cup of vegetable oil instead of butter, and a handful of nuts deliver a tender, golden loaf in about an hour and ten minutes start to finish.

The oil is what gives this loaf its trademark moist crumb. Butter sets up firm as it cools, but oil stays liquid at room temperature, which is why oil-based banana breads stay soft for days. There’s no creaming step either: just whisk the sugar and oil, beat in the bananas and eggs, then fold the dry ingredients in until just moistened.

Use the blackest, spottiest bananas you can find. The deep banana flavor and natural sweetness only develop once the starches have fully converted to sugar.

Pro Tips

• Toast the nuts in a dry skillet for 4 to 5 minutes before chopping. Untoasted nuts taste flat baked into bread.
• Don’t overmix once the flour goes in. Stir just until you can’t see any dry streaks. Overmixing builds gluten and gives you a dense, tough loaf.
• Line the bottom of the loaf pan with waxed (or parchment) paper as the recipe directs. Banana bread is famous for sticking to pans.
• Test for doneness with a toothpick at 55 minutes. Banana bread tends to look done before it actually is, an undercooked center collapses on cooling.

Variations

• Stir in a handful of chocolate chips for a chocolate-banana version that’s hard to beat.
• Use macadamia nuts instead of generic nuts for a truly Hawaiian-style loaf.
• Add a teaspoon of cinnamon and a pinch of nutmeg for a warmer, spiced bread.