By Request

Betty Shimabukuro

Wednesday, March 3, 2004

Going bananas over
popular bread, muffins

Got bananas? Are they nice and mushy? Today's topic is baking with bananas, featuring two recipes that have been the frequent subject of reader requests.

The first is for a banana and poi quick bread from Kakaako Kitchen, provided here by creator Lisa Siu. The second is for the Banana Muffins once served at the Tahitian Lanai. It's a golden oldie, fondly remembered. The recipe was published here several years ago, but is worth another look.

Quick breads are by nature simple, leavened by baking soda or baking powder, rather than yeast. This cuts out kneading, rising and all those other bothersome tasks associated with yeast bread.

If you'd like to try a more complex recipe, the third entry here is from "Flavored Breads" by Mark Miller (Ten Speed Press, 1996).

Kakaako Kitchen Banana-Poi Bread

1/2 cup butter
1-1/4 cup sugar
1/4 cup poi
2 teaspoons vanilla
2 eggs
1/4 cup sour cream
1 cup mashed overripe bananas
1-1/2 cups flour (all-purpose or bread flour)
1 teaspoon baking soda
1/2 teaspoon salt

Cream butter, sugar, poi and vanilla until fluffy. Add eggs one at a time, then mix in sour cream and bananas.

Combine flour, baking soda and salt. Add to wet ingredients and stir to combine. Do not overmix. Pour batter into loaf pan. Bake 45 to 55 minutes.

Tahitian Lanai Banana Muffins

1-1/2 cups butter or margarine
2 cups sugar
6 eggs, beaten
1 cup mashed banana
1/4 teaspoon vanilla
1/4 teaspoon banana flavoring
4 cups cake flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease four muffin pans.

Cream butter and sugar until light. Add beaten eggs, mashed banana, and vanilla and banana flavorings. Mix well.

Sift the flour, soda and salt 3 times. Add to banana mixture; do not overmix. Turn into greased muffin cups and bake 20 minutes or until golden brown. Makes 4 dozen.

Banana-Pecan Muffins

2-1/2 cups flour
1/4 cup whole-wheat flour
3/4 cup sugar
1 teaspoon EACH baking powder and baking soda
1/2 teaspoon salt
1/4 cup rolled oats
3/4 cups chocolate chips
1/2 cup chopped pecans
3 very ripe bananas, puréed
3/4 cup butter, melted
3/4 cup milk
1/2 cup firmly packed brown sugar
3 eggs, beaten

Preheat oven to 375 degrees. Grease and flour a muffin pan.

Combine flours, sugar, baking powder, soda and salt. Stir in oats, chocolate chips and nuts.

In another bowl, whisk together remaining ingredients Add to dry ingredients until just combined. Do not overmix.

Pour batter into pan. Bake 25 to 30 minutes.

Nutritional information unavailable.

See the Columnists section for some past articles.

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.

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