Tutu’s Hawaiian banana bread
Banana bread muffin tops from an old Halekulani hotel recipe
My daughter Margo was digging through my old recipes which go way back to when I was a kid growing up in Honolulu. Margo ran across my mother's banana bread recipe, which I believe was originally from the Halekulani hotel. If you have not been to the Halekulani, please add it to your bucket list, if even only for a drink. I personally recommend their Mai Tai. The Halekulani is a beautiful historic hotel on Waikiki beach built a few years before the Royal Hawaiian Hotel. Both hotels offer a glimpse of gracious old Hawaii.
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From recipe cards to digital files
My daughter Margo found my yellowed, typed 5"x 7" recipe card hilarious. (See photo below) In her digital world, she had never seen a typed recipe card before. It is amazing how much things have changed in just one generation. I remember spending hours typing my recipe cards on what I thought I was a really groovy high-tech IBM Selectric typewriter. The Selectric was a huge upgrade from regular typewriters because you could correct your mistakes instead of having to start all over and type your page from the beginning. No one dreamed of "delete buttons" or "spell check." Clearly I needed spell check.
From banana bread loaf to muffin tops
Margo updated my mother's recipe and made muffin tops instead of a banana bread loaf. I agree this is a great upgrade as muffin top pans give you more surface area to brown and caramelize. Thank you Margo!
- 2 cups sugar
- 1 cup butter (2 sticks)
- 6 ripe bananas, mashed with a fork
- 4 well beaten eggs
- 2.5 cups sifted cake flour
- 1 t salt
- 2 t baking soda
- 1 cup chopped walnuts or macadamia nuts
- Heat oven to 350 degrees. Cream together sugar and butter
- Add mashed bananas
- Blend wet and dry ingredients together. Do not over mix. Add nuts.
- Divide into two loaf pans or muffin top pans. For loaves bake 45 to 50 minutes until a toothpick comes out clean. For muffin tops bake for about 15 minutes until tops are golden brown.