Kaʻū Kaukau: Tropical Mulberry Banana Bread
By Tim DeLozier
Mulberries are extremely easy to grow in Kaʻū. This delicious bread is simple to make and perfectly pairs sweet with tart. Ideal with your morning Kaʻū coffee!
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana* (about 3 bananas)
1–2 cups fresh or frozen mulberries
1/4 cup plain low-fat yogurt
3 tablespoons dark rum or apple cider vinegar
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Non-stick cooking spray
1 tablespoon flaked sweetened coconut (for topping)
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
1/2 cup toasted macadamia nuts
*Use very ripe bananas for optimal sweetness and flavor.
Directions
Prep the Oven & Pans: Preheat oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray.
Mix Dry Ingredients: Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk.
Cream Sugar & Butter: Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.
Combine Wet Ingredients: Add eggs one at a time, beating well after each addition. Add banana, yogurt, rum (or apple cider vinegar), and vanilla; beat until blended.
Combine & Fold: Add the flour mixture; beat at low speed just until moist. Gently fold in 1/2 cup coconut and the mulberries.
Bake: Spoon batter into the prepared loaf pan and sprinkle with 1 tablespoon coconut. Bake at 350°F for 1 hour, or until a wooden toothpick inserted in the center comes out clean.
Glaze & Garnish: Cool in the pan for 10 minutes on a wire rack, then remove from pan. Combine powdered sugar and citrus juice, stirring with a whisk; drizzle glaze over warm bread and sprinkle with toasted macadamia nuts.
Serve: Cool completely on a wire rack. Serve warm with butter or top with a scoop of ice cream for dessert!
