THE ROAD TO HANA
For National Banana Bread Day.
I recently had an inquiry of “have you ever been to Hawaii?” My response was just one
island, Maui. My very gracious brother-in-law (Glen Richards) has hosted
us a couple of times in his condo at Kihei so we have seen much of this island,
my biggest regret however, I had to go home.
Maui is a very fascinating island,
with beaches, fishing, diving, whale watching and so very much more a week
spent here is just way too short. You most likely will fly into Kahului the
main city, the commercial and industrial center of the island. Under a banyan
tree a city block in size is Lahaina's Front Street, which has been ranked one
of the "Top Ten Greatest Streets". Lahaina is an old whaling town that
has become the tourist center of Maui. Great shops, wonderful restaurants, like
Cheeseburger in Paradise where you’ll find a really great hamburger. Sitting
right on the ocean so the views are just incredible.
There is morning sunrise parties from
the top of Haleakala, the volcano on Maui, although there has no volcanic
activity in hundreds of years, scientists still monitor Haleakala for potential
eruption activity. So much to do, so little time.
One of things, the must do things, people will tell you to
do, is, set a day aside and take the road to Hana. The “highway” from Kahului to Hana is just
51.1 miles, so why on earth would anyone need an entire day to drive what
should be less than hour down a “highway”? The actual drive will take 2 hours
and 6 minutes, so “they” say, but who are “they”? Most likely those who have
never driven the road to Hana. So why do want to take the journey? The journey takes
you through Maui’s rain forest, past waterfalls, across 50 or more one lane
bridges, and along tall ocean side cliffs. You’ll experience breathtaking views
and dazzling sites along every one of the road’s 600 turns. The stop and go
allowing others to pass you, waiting for others to clear the one lane bridge,
waiting for those who stop in the middle of the road for photography instead of
pulling over (most of the way you simply cannot pull over). The drive is very stressful and the driver
must pay very close attention to driving and not the spectacular scenes around
you. The Hana Highway has earned itself an interesting nickname over the years.
It is sometimes referred to as the “divorce highway”. Why? Because it has the probability
to cause great anxiety for couples who decide to brave driving it themselves.
It is a “white knuckle” drive for the driver, while the rider will be given to
uttering death threats as they pass by 1200 foot drops. But your driving
through a rain forest, the Earth's oldest living ecosystems.
Plumeria, Bird of Paradise, ‘Awapuhi Ginger, Heliconia, Hibiscus,
and Protea are some of the flowers you will see along your way.
Another
interesting sight are the vendors of banana bread you find along the road to
Hana. Usually made with the local apple bananas that are plentifully in Maui’s because
of the tropical weather and generous rainfall, you’ll find some made with
fruit, such as mango and pineapple, chocolate chips, coconut or macadamia nuts.
Who makes the best, stop at as many as you can find and you decide. Then of
course when you get home and that longing for the island returns go ahead and
bake a Chef K loaf, or try my Banana Nut Cranberry Cinnamon Rolls, just close your eyes, bite into a slice or a roll and wish upon a shooting starfish.
Banana, Well Sort of, Bread, or Cake, or, Well Something
Here are some useful tips to make a really great banana
bread and or banana cake, Use overly ripe, black bananas (I freeze mine, frozen
are great) for moist bread and plenty of banana flavor. Don’t have black
bananas, blacken your own, bake unpeeled bananas on a baking sheet in a 250°F
oven until soft and black, 15-20 minutes.
Choose oil for the
bread, but butter for cake. Oil emulsifies and coats the flour, preventing it
from absorbing too much water, which results in dry banana bread.
If using nuts, walnuts are the nut of choice for banana bread,
as their slightly bitter taste complements the sweetness of the bread.
Liquefy the bananas, (very important for cake) here the
flavor will burst through, add the moistness, and of course is part of the
liquid needed to form the batter. Besides just mashed bananas often result in
small slimy pieces within the loaf or cake.
Bananas should be very ripe. Don't use fermented bananas or
those with split peels, which could contain harmful bacteria.
Test banana bread with a toothpick for doneness in three
places: left, center and right side.
Wrap banana bread in plastic wrap while slightly warm to
keep it from drying out overnight. This is how those peddling the bread on the
road to Hana keep their’s nice and moist.
Most recipes call for 3 bananas, I find four works much
better both for flavor and moistness.
Layering nuts, raisins or even chocolate chips (when using)
instead mixing them into the batter ensures even distribution throughout the
loaf or cake.
If like a more caramel flavor to your banana bread substitute
the white sugar for dark brown sugar.
2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas
1/2 cup butter, room temperature
2 cups granulated sugar
2 eggs
1 tsp vanilla
1 cup milk
1 cup raisins or Walnuts (optional)
Crumb Filling and topping
1 cup cold butter, cubed
2 cups light brown sugar
2 cups flour
Glaze
1 cup powdered sugar
1-2 Tbsp milk
Instructions
Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside
In a medium bowl, whisk together flour, baking powder and
salt. set aside.
In a large bowl, mash bananas until they become liquid.
Mix in butter until combined and then stir in sugar, eggs
and vanilla until mixed well.
Stir in milk and flour until combined.
Crumb Filling/Topping
Prepare crumb filling/topping by combining all the
ingredients together cutting them together with a fork or pastry cutter until a
coarse crumb forms.
Pour 1/2 of the batter into the prepared pan. Sprinkle with
raisins or nuts if using. Top with 1/3 of the crumb mixture. Cover the filling
with the remaining batter and top with remaining crumb mixture.
Bake for 50-55 minutes until the center is set and a
toothpick comes out clean.
Cool for 10 minutes.
Glaze
Mix the powdered sugar and milk together and drizzle on top.
Can be served warm or at room temperature.
Banana Cranberry Nut
Cinnamon Rolls
½ cup milk
1 tablespoon sugar
2 packets of yeast
1 cup sugar
½ cup milk
½ cup butter
1 teaspoon salt
1 cup banana puree
2 large eggs
6.5 cups flour
Filling
½ cup butter, softened
2 cups brown sugar
2 teaspoons cinnamon
1 cup pecans
2 banana’s, thinly sliced
½ cup sun-dried cranberries
Caramel frosting:
½ cup butter
2 cups brown sugar
1 cup cream
1/2 teaspoon kosher salt
1 cup powdered sugar
1 cup chopped pecans
Instructions
In a small saucepan
over low heat, heat the 1⁄2 cup of milk and the 2 tablespoons of sugar until
the sugar has disintegrated. Transfer to a small bowl. When the milk cools to
110°, sprinkle in the yeast. Set aside for about 20 minutes, for the yeast to
get foamy.
In a small saucepan
over medium heat, combine the 1 cup sugar, salt and 1⁄2 cup milk, butter and
salt. Cook, stirring until everything is melted and well combined, about 5
minutes. Remove from the heat and transfer to the bowl of a standing mixer
fitted with the dough hook.
With the mixer on low
speed, add in the banana and mix until well incorporated. Add the eggs and mix
well. Then add in the yeast mixture.
With the mixer running on low speed, add the flour, 1 cup at
a time. After you have added all the flour, increase the speed to medium and
keep mixing until you have a smooth dough, about 3 to 4 minutes.
Grease a large mixing bowl and transfer the dough to the
bowl. Cover the top of the bowl with plastic wrap and put the bowl somewhere
warm. Let the dough rise for at least 1 hour, and up to 3 hours.
On a lightly floured surface, roll the dough out into a
large rectangle, about 1⁄4 inch thick. Rub the butter over the surface of the
dough.
Sprinkle with the 2 cups of brown sugar, the cinnamon and
the pecan pieces. Spread the bananas evenly over the dough, sprinkle with the
cranberries.
Preheat the oven to 350 degrees . Carefully Roll the dough
into a huge round log. Slice into desired size. Put them on a sheet pan and let
them rise while the oven heats up about 15-20 minutes.
In a small saucepan, combine the butter, brown sugar, cream
and salt. Cook over medium heat until melted. Stir together and cook until
simmering for about 3 minutes.
Pull the pan off the heat and whisk in the powdered sugar.
Pour the sauce over a greased 13-in. x 9-in. baking pan,
sprinkle with the pecans. P{lace the rolls evenly over the nuts, allow to
continue to rise an additional 10 minutes.
Bake the rolls at 350 degrees for about 40 minutes or until
barely golden on top and baked through.
