Julia's Best Banana Bread

The other day I was skimming through my bon appetit magazine and nothing was really jumping out at me. I was about to flip past page 68 when "Julia's Best Banana Bread" was nestled up against the spine. Something about the simplistic recipe called to me. Perhaps it was because I had everything I needed to make the bread, or maybe it was the story behind the bread that encouraged me to make it...

My family loves Hawaii, my dad especially. I'm positive my dad would vacation there every year if possible. There has even been mention of possibly retiring there. My bags are packed, just let me know when I can visit!

On one of our trips to Maui we made the infamous trek to Hana, also known as the Road to Hana. All along the way there are little stands where locals sell goodies. Ever had toasted coconut? Heaven. Eaten  perfectly ripe pineapple or mangoes straight from their source? To die for. The stops along the trip are just as magical as the beauty that lies at the end of the road.

In bon appetit writer Andrew McCarthy lived on Maui, and has traveled to Hana several times. Each of his trips brings him to Julia's stand where banana bread is sold. Sadly, our trip to Hana didn't include a stop a Julia's.

Until our next visit to Maui and our next trip to Hana here is Julia's Best Banana Bread.

Julia's Best Banana Bread

1 2/3 cups all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
1 cup mashed ripe bananas (about 2 large bananas)
3/4 cup vegetable oil

Preheat oven to 350 degrees.
Coat a 9x5x3 loaf pan with non-stick spray.
Whisk flour, baking soda, and salt in a medium bowl.
Whisk eggs, sugar, bananas, and oil in a large bowl until smooth.
Add dry ingredients to banana mixture and stir until just combined.
Scrape batter into prepared pan and smooth top.
Bake 60-70 minutes, or until test comes out clean.
Transfer to a wire rack; let bread cool in pan for 15 minutes.
Run a knife around inside of pan to release the bread.
Turn out onto rack and let cool completely.

This can also be made in three small 5 3/4x3 1/4 loaf pans; cooking time will be 40-50 minutes.

Don't be fooled by the dark color. I thought I'd burned the bread. However, the deep, dark color holds a sweet secret. The crust almost seems as if it's caramelized, and the bread is so moist you can't help but keep nibbling away. I even found Scott sneaking slices here and there, and that's when it was confirmed I'd made some good bread.

Enjoy!

Source: McCarthy, Andrew. "A Slice of Paradise." bon appetite. March 2013: 66-67. Print.