Uploaded May 2020 | Updated September 2026, 2 weeks ago
Our second Flavorful Friday features Chef Dan from Uala Leaf Cafe at Windward Community College and his recipe for delicious banana bread muffins!
Mahalo nui to Chef Dan from Uala Leaf Cafe for another amazing, in-depth demonstration!
Chef Dan Swift is the Culinary & Workforce Program coordinator at WCC and operates the foodservice training program called Hiilaniwai Foodservice Innovations Training (HiFIT). HiFIT is a program that will teach students the basic skills that are needed in the foodservice industry. It will take students from very foundational knife skills all the way through to a graduation project which includes a comprehensive final where students will prepare a chicken dinner in a specified amount of time.
For more information on HiFIT
email Daniel Swift at danswift@hawaii.edu
windwardcce.org/foodservice.htm
"Banana Bread Muffins"
2 ½ cups Banana Puree
2 ¼ cups Granulated or Brown Sugar
¾ tbls. Salt
2 tbls. Baking Soda (sifted)
1 cup Veg. Oil or Melted Butter
1 cup Large Eggs
1 cup Buttermilk or Whole Milk
Mix above ingredients together in a mixing bowl, food processor or blender until smooth. As long as there are no lumps you are good to go.
NOTE: It helps if your bananas are very, very overripe. If they are just a little spotty but not as soft as you would like them for a puree, simple bake them unpeeled at 350° oven for 20 minutes. Remove from oven and cool, they will be perfect for banana bread.
(fold in gently) 4 ¼ cups Bread Flour or All-Purpose Flour
Place the puree mixture into a bowl large enough large enough to hold the addition of the flour quantity listed above. Add the sifted flour and fold gently with a stiff whisk. Mix until smooth and there are no lumps. This can be done with a hand mixer or a stand mixer as long as the mixture is well combined and there are no lumps.
NOTE: As with almost all things baking, avoid over-mixing the batter to avoid development of the gluten in the flour. Remember, when flour come into contact with liquid ingredients and they are stirred together, each stir develops more structure.
Baking Instructions
1. Preheat Convection Oven to 330°, if you are using a conventional oven (no fan to circulate the air) set your oven at 365°
2. Grease your pan lightly or if you are making muffins you can use paper liners instead of greasing your pan. Fill 3/4 full with batter.
3. Baking time varies but here are some guidelines: Muffins should take 20-30 minutes depending on size. Larger loaf or brownie style pans will take longer, between 45 minutes and 1 hour or slightly longer. Be sure that you test the banana bread to make sure it is done by inserting a skewer into the center and gently removing it so that it comes out clean. I recommend a metal skewer if you have one. It is difficult to overbake this recipe so relax if it takes a bit longer.
4. Cool at room temperature for 30 minutes and it is ready to serve.
NOTE: The finished banana bread can be left at room temperature for a couple of days and seems to get better with time as long as it is kept wrapped or in an air-tight container. You can also wrap and freeze it if you like and store for up to 3 months.
**Bonus**
Basic Streusel Topping (optional)
3 parts flour : 3 parts sugar : 1 part butter
Mix to a crumbly texture and store in the refrigerator.
#BananaBreadMuffins #BananaBread #maiʻa #FlavorfulFridays #HomeBatch #DailyDoseofWCC #UalaLeafCafe #HiʻilaniwaiFoodServices #WCC_CCE #WCCStudentAffairs #SelfCare #nutrition #meaʻai #meaʻono #kaiāulu #koʻolau #koʻolaupoko #koʻolauloa #kāneʻohe #YouGotThisWCC #KūpaʻaKoʻolau
Our second Flavorful Friday features Chef Dan from Uala Leaf Cafe at Windward Community College and his recipe for delicious banana bread muffins!
Mahalo nui to Chef Dan from Uala Leaf Cafe for another amazing, in-depth demonstration!
Chef Dan Swift is the Culinary & Workforce Program coordinator at WCC and operates the foodservice training program called Hiilaniwai Foodservice Innovations Training (HiFIT). HiFIT is a program that will teach students the basic skills that are needed in the foodservice industry. It will take students from very foundational knife skills all the way through to a graduation project which includes a comprehensive final where students will prepare a chicken dinner in a specified amount of time.
For more information on HiFIT
email Daniel Swift at danswift@hawaii.edu
windwardcce.org/foodservice.htm
"Banana Bread Muffins"
2 ½ cups Banana Puree
2 ¼ cups Granulated or Brown Sugar
¾ tbls. Salt
2 tbls. Baking Soda (sifted)
1 cup Veg. Oil or Melted Butter
1 cup Large Eggs
1 cup Buttermilk or Whole Milk
Mix above ingredients together in a mixing bowl, food processor or blender until smooth. As long as there are no lumps you are good to go.
NOTE: It helps if your bananas are very, very overripe. If they are just a little spotty but not as soft as you would like them for a puree, simple bake them unpeeled at 350° oven for 20 minutes. Remove from oven and cool, they will be perfect for banana bread.
(fold in gently) 4 ¼ cups Bread Flour or All-Purpose Flour
Place the puree mixture into a bowl large enough large enough to hold the addition of the flour quantity listed above. Add the sifted flour and fold gently with a stiff whisk. Mix until smooth and there are no lumps. This can be done with a hand mixer or a stand mixer as long as the mixture is well combined and there are no lumps.
NOTE: As with almost all things baking, avoid over-mixing the batter to avoid development of the gluten in the flour. Remember, when flour come into contact with liquid ingredients and they are stirred together, each stir develops more structure.
Baking Instructions
1. Preheat Convection Oven to 330°, if you are using a conventional oven (no fan to circulate the air) set your oven at 365°
2. Grease your pan lightly or if you are making muffins you can use paper liners instead of greasing your pan. Fill 3/4 full with batter.
3. Baking time varies but here are some guidelines: Muffins should take 20-30 minutes depending on size. Larger loaf or brownie style pans will take longer, between 45 minutes and 1 hour or slightly longer. Be sure that you test the banana bread to make sure it is done by inserting a skewer into the center and gently removing it so that it comes out clean. I recommend a metal skewer if you have one. It is difficult to overbake this recipe so relax if it takes a bit longer.
4. Cool at room temperature for 30 minutes and it is ready to serve.
NOTE: The finished banana bread can be left at room temperature for a couple of days and seems to get better with time as long as it is kept wrapped or in an air-tight container. You can also wrap and freeze it if you like and store for up to 3 months.
**Bonus**
Basic Streusel Topping (optional)
3 parts flour : 3 parts sugar : 1 part butter
Mix to a crumbly texture and store in the refrigerator.
#BananaBreadMuffins #BananaBread #maiʻa #FlavorfulFridays #HomeBatch #DailyDoseofWCC #UalaLeafCafe #HiʻilaniwaiFoodServices #WCC_CCE #WCCStudentAffairs #SelfCare #nutrition #meaʻai #meaʻono #kaiāulu #koʻolau #koʻolaupoko #koʻolauloa #kāneʻohe #YouGotThisWCC #KūpaʻaKoʻolau
