While we were on the beautiful island of Maui, we came across this small roadside stall in the middle of the rainforest, Hana. as we’d left pretty early in the morning without having breakfast, we were completely famished n stopped to see if we could get a bite to eat. and i’m so glad we did !!! They had freshly squeezed cane juice, tropical fruits, and freshly baked banana bread…n let me tell you, it’s t best banana bread I’v ever eaten. T bread was dark n soooo moist with a sweet delightful fragrance. and t crust was crisp n sweet n soooo tasty…it was as if I was getting a taste of heaven, for !!!!

well, now tht im back on planet earth, i’v been buying bananas n letting them get a bit soft, just so I can experiment with different banana bread recipes. have tried a couple of times but alas !!! wat i end up with is a bread which is much lighter in colour, less moist, and not even half as good as the one i’d tasted in paradise. and i’d rather not mention the crust…

so i was wondering if out there somewhere is some helpful soul who has the perfect banana bread recipe…is it you ??? if so, please do let me know how… and i’d also love to read about how you learnt to make your banana bread…like, was the recipe passed down from generation to generation like a family tradition, or did you derive the recipe thru trial and error…
eagerly awaiting your answers(i do have a batch of over-ripe bananas sitting it out on my kitchen counter top, n i dont think those guys wil b abl to hold out much longer, so wud appreciate a quick response)….

P.S. i baked my banana bread without using eggs, so mayb tht explains t less moist breads i end up wid??? and please try n post tried n tested recipes…iv already sifted thru loads of recipes online n in cookbooks, n it hasnt helped

thanx in advance
was thinking of using molasses or brown sugar in place of plain white sugar…dunno how 2 tho n not sure it will do t trick

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