Hawaiian Banana Bread

I tend to prefer banana bread with white sugar versus brown sugar because the banana flavor comes out more. I noticed this is the key difference between banana recipes from Hawaii and the mainland so I made this recipe and it's delicious. The flavor reminds me of Vietnamese banana bread pudding I grew up eating.

Yields: 2 loaves
*I halved it since I made this during a pandemic and needed to limit valuable ingredients such as egg, flour and sugar and put the batter into 3 mini loaves because I can't find my regular loaf tin.

INGREDIENTS

• 1 cup butter
• 2 cup sugar
• 6-7 ripe bananas, mashed
• 4 eggs, well beaten
• 2 1/2 cups, all purpose flour
• 1 tsp salt
• 2 tsp baking soda

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Prepare 2 loaf pans, by greasing with butter. Set aside.
3. In a mixing bowl, cream together the butter and sugar.
4. Add masked bananas and eggs. Mix well.
5. Whisk/sift together the flour, salt, and baking soda.
6. Slowly add to the creamed mixture.
7. Mix gently until just combined. Do not over mix.
8. Pour batter evenly into 2 prepared loaf pans.
9. Bake for 45-50 minutes. (About 35 minutes for the 3 mini pans)
10. Test doneness with a toothpick. If it comes out clean, it is done!