Kitchen Diary: Banana Bread

I'm crazy for Bananas!

I've made a chocolate chip banana muffin before and it was a hit with my husband. So this time, I decided to give Banana Bread a try. This recipe reminds me of our drive through Hana Highway in Maui. What is the connection between Hana Highway and Banana Bread? Well, if you've driven through Hana Highway, you'll notice all these signs from mom and pop shops offering Banana Bread. Every time we stop by a shop, the Banana Bread is gone - that's how delicious they are.

To be precise and exact for my banana bread - sugar, vegetable oil, eggs, baking soda, baking powder, nutmeg, cinnamon, sour cream, mashed bananas and of course - my recipe book.

I find it easier to bake when all my ingredients are ready and portioned.

My mixer finally left the basement.

My first banana bread and it filled the house with the most wonderful scent.

There's something rustic, historic and beautiful about this recipe. My gratitude to the person who made this recipe and passed it down to family, friends and now to me.

Gotta have thick slices.

These thick slices are great for french toast as well.

The bread was moist and delicious. It was perfect for our afternoon coffee and tea.

Since I made this Banana Bread, I've baked it twice already and the outcome is consistent. I did tweak it a bit and increased the Bananas and less nutmeg.

This recipe is a keeper.