As I have mentioned, our family has several really fine cooks and bakers. That is a good thing for me, because I really enjoy eating and talking about good food.

You would think that living Hawai'i, there would be no shortage of good Banana Bread, and you would be right. However, the very best Banana Bread is made by Carolyn Doolittle Breedlove (My Mother-In-Law). Her recipe is very straight forward and easy to follow. What make sit so good is her insistance on fully cooking the bread. A common malady of Banana Bread is undercooking, but Carolyn's method ensures a perfect texture, flavor and continuity.

The fruit iof the Banana is the star of this recipe, and it is important to use ripe, sweet bananas for the best results. Also, understand that the Banana infuses moisture into the bread, and you must account for that as you sample the "doneness" of the bread. It is not like a cake, where you can insert a toothpick and it comes out clean. The Banana Bread will be moist, and the toothpick will come out with some crumbs on it, but it should not be wet or sticky with batter. Carolyn's method of cooking the bread ensures that you get a fully cooked loaf with a perfect texture and flavor.

Carolyn Doolittle Breedlove Banana Bread

Start by preparing the wet ingredients: Add the shortening, eggs, vanilla, and mashed bananas to a large mixing bowl. Fold in the sugar, sifted flour, salt, and baking soda. Add the Chopped Walnuts last and stir lightly.

Pre-heat the oven to 350°F. Then, add the batter to a greased loaf pan. Place the pan in the oven and bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Be patient as you near the end of the baking cycle. Lower the temperature to 325°F if the top starts to brown too quickly. The mixture needs to fully internally to insure a perfect loaf.

Always cool the Banana Bread in the pan for 10 - 20 minutes before removing it to a wire rack to continue cooling. It is best served cool.

Ingredients: