Moist Hawaiian Banana Bread with Optional Chocolate Chips or Nuts

Instructions

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan, tapping out any excess flour. This helps prevent sticking and allows the loaf to release cleanly after baking.
2. In a large mixing bowl, cream together the softened butter and sugar for about 2 minutes until light and fluffy. This aeration helps give the bread a tender crumb.
3. Add the beaten eggs and mashed bananas to the creamed mixture. Beat well until the mixture becomes smooth and consistent with visible banana flecks.
4. In a medium bowl, whisk together the flour, baking soda, and salt. Make sure the baking soda is well distributed to ensure even rising.
5. Gradually add the dry ingredients to the wet banana mixture. Mix until just combined—avoid overmixing to keep the loaf soft and tender.
6. Add the vanilla extract and stir gently until fully incorporated.
7. Optional: If using chocolate chips or nuts, toss them in 1 tablespoon of flour to prevent them from sinking during baking. Fold them gently into the batter.
8. Pour the batter into the prepared loaf pan. Note: This recipe makes a generous amount of batter for one large loaf. You may also divide the batter between two smaller pans for quicker, even baking.
9. Bake for 55–65 minutes. The top should be golden and domed, and a toothpick inserted into the center should come out mostly clean (a few moist crumbs are fine). Baking time may vary—check for doneness starting around 55 minutes.
10. Tip: The outer edges may darken before the center is fully baked—this is normal. Your loaf isn’t burnt as long as the center is fully set and not wet.
11. Remove the bread from the oven and let it cool in the pan on a wire rack for at least 20 minutes. This resting time allows the structure to set before slicing.
12. Carefully remove the loaf from the pan. Serve warm or let it cool completely. Store covered at room temperature for 3–4 days.
    

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