Hawaiian Nut Bread Food

HAWAIIAN BANANA NUT BREAD

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.

MRS. MOLCIE'S HAWAIIAN NUT BREAD

Steps:

• In large bowl, whisk together dry ingredients.
• In separate bowl, whisk together wet ingredients.
• Add wet mixture to dry mixture and stir with a spatula just until moistened.
• Pour into 2 greased and floured 5x9 inch loaf pans.
• Bake at 350 for 1 hour and 15 minutes. Cool in pans on wire rack for 10 minutes.
• Remove from pan to the wire rack and cool completely. Makes 2 loaves.

HAWAIIAN BREAD II

Steps:

• In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
• Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

HAWAIIAN BANANA NUT BREAD

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.

HAWAIIAN BANANA NUT BREAD

Steps:

• 1. Grease and flour 2 loaf pans. (Or use cooking spray). Pre-heat oven to 350 degrees. In a medium mixing bowl. combine flour, salt, baking soda, sugar and cinnamon. Stir in nuts, set aside.
• 2. In another medium bowl, combine eggs, vegetable oil, mashed bananas, vanilla and pineapple with juice. Stir until mixed then add to the dry ingredients. Stir together until moistened.
• 3. Divide batter evenly between the 2 loaf pans. Bake at 350 degrees for 1 hour and 5 minutes until done. Check center with toothpick to ensure doneness.
• 4. Cool in pan for 10 minutes.
• 5. This makes 2 loaves, you can easily keep one to eat and give the other away as a gift, or wrap tightly in foil and freeze for later. Just unthaw on the counter at room temperature.

HAWAIIAN COCONUT-BANANA BREAD

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.

HAWAIIAN SWEET BREAD

Steps:

• In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.

HAUPIA MACADAMIA NUT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.
• Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.

BEST HAWAIIAN BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.
• Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.

HAWAIIAN BANANA BREAD

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.

HAWAIIAN HOSPITALITY BANANA NUT BREAD

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.