Hawaiian Banana Muffins or Bread

This is the back-pocket banana bread recipe every cook should have. Seven ingredients, one blender, no creaming, no folding, no fuss. Hawaiian-style banana bread leans sweeter and lighter than the typical mainland version, and the blender method produces a smoother, more uniform crumb than hand-mixing.

The blender step is the technique that distinguishes this recipe. Pureeing the bananas, eggs, and shortening together creates a perfectly smooth wet base, which means there are no banana lumps or shortening pockets in the finished loaf. Pour the puree into the dry ingredients and stir lightly. Lightly is the operative word. Overmixing develops gluten and turns banana bread tough.

Use fully ripe bananas. The blacker, the better. A banana that’s still firm and yellow has half the sugar of a black-spotted one, and that natural sweetness is what makes this bread sing. If your bananas aren’t ripe enough, roast them in the skin at 300°F (150°C) for 15 minutes until the peels turn black. Same effect as letting them ripen for a week.

Makes a single 9×5 loaf or 12 muffins. Muffins bake faster, around 20 to 22 minutes. Test with a toothpick.

Pro Tips

• A cup of sugar is right for Hawaiian-style sweetness. Reduce to ¾ cup if you want a less sweet bread.
• Brush the top with a little melted butter or coconut oil right out of the oven for a glossy crust.
• Wrap the cooled bread overnight before slicing. The flavor deepens and the crumb sets up cleaner.
• This recipe doubles cleanly. Make two and freeze one wrapped tight in foil and a freezer bag.

Variations

• Stir in a half cup of shredded coconut before pouring into the pan for a more authentic Hawaiian touch.
• Add ½ cup chopped macadamia nuts or pecans for crunch.
• Drizzle with a powdered sugar and lime juice glaze once cooled.