Makana Bread

Makana means “gift” in Hawaiian, and this banana bread lives up to the name. Overripe bananas get pureed smooth in a blender rather than mashed by hand, which creates an ultra-moist, almost pudding-like crumb that’s different from the chunkier texture of standard banana bread.

Buttermilk works alongside the baking soda to give the bread its rise and adds a subtle tang that keeps the sweetness from being one-dimensional. The shortening is creamed with 2¼ cups of sugar until light and fluffy, building an airy base that stays tender even after cooling. Three eggs add richness and structure to support all that banana moisture.

A full cup of walnuts folded in at the end adds crunch that contrasts the soft crumb. The bread bakes for a full 60-70 minutes in a tube or loaf pan, then needs an hour of cooling in the pan before turning out. Patience here pays off with clean slices that don’t crumble.

Pro Tips

• Use truly overripe bananas, the ones with brown-spotted or even blackened skins. They’re sweeter, more aromatic, and puree smoother than yellow bananas.
• Alternate adding the dry ingredients and buttermilk to the creamed mixture. This prevents the batter from breaking and keeps the texture even.
• Cool in the pan for the full hour as directed. Banana bread is fragile when hot and falls apart if unmolded too soon.
• The bread is done when a cake tester comes out clean. The center takes longest to bake in a tube pan.

Variations

• Add a teaspoon of vanilla extract to the banana puree for a warmer, rounder flavor.
• Swap walnuts for macadamia nuts for a more authentically Hawaiian touch.
• Fold in ½ cup of chocolate chips for a banana-chocolate version.