When it comes to breads, nothing is more recognizable than the sweet aroma of banana bread baking in the oven. That satisfying scent has to be in my top 10 best fragrances of all time. The popularity of banana bread is phenomenal to say the least. I believe that it has to do with the simplicity of most banana bread recipes, not to mention the soothing contented sensation you get when eating a slice of banana bread fresh out of the oven.
Banana bread recipes started popping up in cookbooks back in the 1930′s. Since then, banana bread has been catapulted into North America’s favorite baked foods. I know that I wanted to create a unique twist to this old family favorite. I wanted a recipe that keeps the essence of all that is banana bread, the rich banana flavor but something to add a little flare and an unexpected surprise.
After experimenting with various recipes, this one has evolved as a favorite. The use of Kiwi fruit adds just, that little, distinctiveness to the bread. Just a small, egg-shaped, furry fruit from China and New Zealand, with a green flesh and tiny black seeds adds a very slight tangy taste to this recipe and a moist delicious flavor that makes this bread so pleasing. You may think the Kiwi fruit would make the bread soggy but, I can assure you it doesn’t.
This bread is a great way to use up those over ripened bananas that the kids will no longer touch because they are starting to turn a little brown. But, that is when the bananas are there sweetest. Perfect for a loaf or two of Banana Kiwi bread. Then I can guarantee that your kids will love those bananas once again.
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- ½ cup butter
- 1½ cups sugar
- ⅓ cup brown sugar
- 6 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla
- 4 over ripe bananas (mashed)
- 6 kiwis (diced)
- Prepare all your ingredients before you begin, that way you know you have everything you need. Place the flour into a large bowl.
- Add the cinnamon, baking soda, baking powder and salt. Using a wire whisk, blend all the ingredients together.
- In a separate bowl combine the butter and the brown sugar.
- Add white sugar and mix together till well blended.
- Add one egg at a time and whisk till smoothing, once all the eggs are blended, add the vanilla.
- Pour in the buttermilk and the mashed bananas, continue mixing till smooth.
- Add in the diced kiwi fruit, once mixed add in the flour mixture and blend. Do not over mix.
- Pour banana mixture into two well greased loaf pans with a little flour dusted on the bottom. Bake in a preheated 350F oven for 55-60 minutes or until a skewer inserted in the center comes out clean.If you are using a heat thermometer you want it to read between 180F to 185F. Allow to cool in the loaf pans for 10 minutes before removing and cooling on a wire rack.