Wiki wiki means very quick in Hawaiian, and I titled my stained, handwritten recipe for banana bread just that, Wiki Wiki Banana Bread. I don't know where I originally got the recipe, but I do know that I've been making this same recipe for many years now. The only other thing I will add is that you must use very, very ripe, mushy black bananas.Otherwise, firm banana chunks don't mix evenly in the batter and turn an unappetizing grey color in the bread. The bananas I used were almost fermenting on the inside, but I swear they make the best banana flavored bread. To hurry along the ripening process, my daughter put an apple in a paper bag with the bananas. It took a few days for the bananas to blacken, but they did.
Don't worry the inside didn't look as bad as the outside!
The end product is worth the wait for the bananas to reach the right ripeness. I added some chocolate bits in this batch because banana and chocolate go so well together.
Makes 1 loaf, 9x5 inch pan
3 cups all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 cups mashed, very ripe, black bananas, peeled
2 tablespoons lemon juice
2 eggs, beaten
1/2 cup oil
1/2 cup chopped chocolate or chocolate chips (optional)
Preheat oven to 350F/180C.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt with a wire whisk.
In a separate bowl, mash the bananas together with the lemon juice. Add the banana mix to the dry ingredients. Add in the beaten eggs and oil. Barely mix, until just combined.
Grease a 9x5 inch loaf pan. I swabbed the measuring cup after adding in the oil to grease the inside of my loaf pan. Pour in the batter and bake for 50-60 minutes or until a bamboo skewer or toothpick inserted into center comes out clean.
Let the bread cool in pan on a wire rack for about 30 minutes. Invert from pan, right the bread topside up and allow to cool completely before slicing and serving.