Perhaps it is because we are baking at home more often or because we all need a little comfort and sweetness these days that banana bread is in the spotlight nationwide. According to Google Trends, interest in banana bread has spiked over the last few months, and it is one of the most-searched-for recipes on the web. Right now, more than 480 million results for banana bread are available at the click of a mouse.
Thanks to the abundance of bananas that grow in Hawaii, banana bread, desserts, and sweets have long been a part of family meals, restaurant menus, and roadside fruit stands. Some even say the best banana bread on the planet comes from Hawaii.
The bananas that grow on Kauai and throughout the Hawaiian Islands tend to be smaller, sweeter, and denser than their cousins available on the mainland, which makes them ideal for cooking and baking. At Kauai Coffee, we have long loved the flavor of fresh tropical bananas, which is the inspiration behind our famous Toasty Banana Nut Cream flavored coffee.
If you’re baking at home and looking for a light, comforting, and quick recipe that uses simple ingredients, try this Toasty Banana Nut Bread recipe and let us know how it goes. Share your photos and recipes with us on Facebook and Instagram @kauaicoffeeco.
- 1 cup soft banana (about two large bananas or 4 small bananas)
- 1/2 cup Kauai Coffee Toasty Banana Nut coffee, brewed strong
- 1 1/2 sticks of unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 2 tablespoons lemon juice
- 2 tsp. spiced rum (or vanilla extract)
- 2 cups all-purpose flour
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1/2 tablespoon baking powder
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 2 tsp. cinnamon
- 1 cup chopped macadamia nuts, lightly toasted
- 1 cup dark chocolate chunks (optional)
- Preheat your oven to 350 degrees. Grease a standard loaf pan, line with parchment paper and set aside.
- In a medium-sized bowl, combine the coffee and soft banana and let steep while you prepare the other ingredients. After 10 minutes, blend bananas and coffee until smooth and creamy.
- In another bowl, combine dry ingredients – flour, salt, baking soda, baking powder, and spices.
- In a large bowl or stand mixer, cream together brown sugar and butter until light and fluffy.
- Add eggs to the butter and sugar mixture and beat one at a time until well combined.
- When butter, sugar, and eggs are combined, add rum and lemon juice.
- Add the dry ingredients to the mixer alternating with the banana and coffee puree. Mix gently until just incorporated.
- Fold in toasted macadamia nuts and optional chocolate chunks and pour batter into the prepared pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Serve with butter, coffee butter, or any of your favorite spreads and enjoy! Don’t forget to serve a cup of Toasty Banana Nut Cream coffee on the side!