HAWAIIAN COCONUT-BANANA BREAD
I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!
Provided by ShakaShawn
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
- Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
- Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 32.6 g, Cholesterol 51.3 mg, Fat 14.9 g, Fiber 4.6 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 217.7 mg, Sugar 10.2 g
HAWAIIAN BANANA NUT BREAD
This is a recipe that I put together, out of several different ones. It's very easy and very good.
Provided by SAUNDRA
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 31.9 g, Cholesterol 18.6 mg, Fat 11.3 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 2 g, Sodium 114.8 mg, Sugar 17.4 g
HAWAIIAN BANANA BREAD
Steps:
- Preheat oven to 350°
- In a large mixing bowl, combine the butter and sugar with an electric mixer on low speed until creamy.
- Add eggs and continue to gently mix
- Slowly mix in the mashed banana and pineapple
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients
- Stir in the shredded coconut
- Pour batter into a loaf pan prepared with non-stick spray or parchment paper
- Bake for 1 hour
- All the bread to cool completely before removing it from the pan
- Cut into slices and enjoy alone, with butter, or with ice cream!
HAWAIIAN HOSPITALITY BANANA NUT BREAD
In Hawaii. the Pineapple is a symbol of Hospitality, so this "friendly" banana-pineapple bread with macadamia nuts is just the right thing ;) to serve when yo are having guests over or to take with you to give as a nice house warming gift or as a delicious treat for your hosts. I tasted this at a freind's house and it was delicious - she put rum & kahlua in it and was it scrumptious! :) Delightful. Enjoy this bread as a snack or toast and spread cream cheese over it for a tasty breakfast treat.September 3, 20005 diana'sdesserts.com. Didn't allow for cooling time.
Provided by Manami
Categories Breads
Time 1h50m
Yield 2 (8X4-inch) loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 C).
- Line bottoms of two (8 x 4 x 2 1/2-inch) loaf pans with parchment paper.
- Spray parchment paper with cooking spray; set aside.
- In a large mixing bowl combine the first 5 ingredients (the flour through the cinnamon) and stir with a wire wisk to blend well.
- Stir in nuts to combine and set aside.
- In a medium mixing bowl, combine the eggs, oil, mashed bananas, drained crushed pineapple and the vanilla; mix well.
- Add the wet ingredients to the dry ingredient mixture and mix only enough to moisten the dry ingredients.
- Spoon the batter into the two prepared loaf pans, dividing equally between the two pans and level tops with a rubber spatula.
- Bake in preheated 350 degree F (180 C) oven for 60 to 70 minutes, checking for doneness at 60 minutes with a toothpick or cake tester inserted into the center of breads.
- If toothpick or cake tester comes out with moist crumbs, continue to bake for 5 to 10 more minutes.
- The breads are done when they spring back when gently touched.
- Remove to wire racks and let cool in pans for 20 minutes, then invert breads onto wire racks, remove parchment paper and let cool completely.
- Serve warm or at room temperature.
- *These loaves keep quite well wraped tightly in plastic wrap or aluminum foil for up to 5 days at room temperature or 3 months in the freezer.
- Loaves can also be wraped in plastic wrap and kept in the refrigerator, if needed.
- ++HOW TO TOAST NUTS OR COCONUT:
- Heat oven to 350°F (180 C).
- Spread nuts in a single layer on a cookie sheet.
- Bake for 5 to 10 minutes or until light golden brown to golden brown, stirring occasionally. (The baking time will vary, depending on the type of nut.)
- Watch them closely to avoid over-browning.
- ***To toast in the microwave oven, spread nuts in a microwave-safe pan.
- Microwave on HIGH for 4 to 8 minutes or until light golden brown, stirring frequently.
- TO TOAST COCONUT FLAKES::
- ****Heat the oven to 350°F (180 C).
- Spread coconut flakes evenly on a cookie sheet.
- Bake for 7 to 8 minutes or until light golden brown.
- Stir the coconut or shake the pan frequently so it will brown evenly.
- Watch closely to avoid over-browning.
- To toast in the microwave oven, spread coconut flakes in a microwave-safe pan.
- Microwave on HIGH for 4 1/2 to 8 minutes, tossing the coconut with a fork after each minute.
- To avoid over browning remove toasted nuts or coconut flakes from baking pan immediately after baking or microwaving.
Nutrition Facts : Calories 3228, Fat 169.7, SaturatedFat 25, Cholesterol 317.2, Sodium 1616.7, Carbohydrate 406.4, Fiber 16.2, Sugar 239.2, Protein 36.3
HAWAIIAN BANANA NUT BREAD
Found this recipe on the web. This is a super MOIST flavorful banana bread that includes pineapple in its recipe. You could probably add coconut to add another dimension to this recipe.
Provided by chef FIFI
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Add sugar,eggs and oil in large mixing bowl and blend well.
- Add the rest of the ingredients except for the nuts and blend well with electric mixer.
- Stir in nuts.
- Bake in a preheated oven of 350 degrees.
- Place in oven and bake for approximately 60-70 minutes or until done.
Nutrition Facts : Calories 2929.4, Fat 137.7, SaturatedFat 18.7, Cholesterol 279, Sodium 1617.1, Carbohydrate 401, Fiber 12.5, Sugar 236.2, Protein 35.4
HAWAIIAN BANANA BREAD
Put a tropical spin on a classic quick bread. Macadamia nuts and ginger give Hawaiian flair to a loaf of banana bread. Fresh from the oven, it's sure to be a winning choice for breakfast, dessert or as a snack.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in bananas and sour cream. Combine the flour, baking powder, baking soda and salt. Stir into banana mixture just until moistened. Fold in nuts and ginger if desired., Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
Nutrition Facts :
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