HAWAIIAN PINEAPPLE BANANA BREAD
Make and share this Hawaiian Pineapple Banana Bread recipe from Food.com.
Provided by internetnut
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together. Pour in 2 greased bread pans.
- Bake on 350 for 1 hour and 10 minutes.
- Remove from oven, cool in pan 10 minutes, remove from pans and cool on racks.
ALOHA HAWAIIAN BANANA BREAD
I love this recipe because it uses really ripe bananas that you can catch on sale so it saves money and because Splenda works well in it. I've never tried the other national brands of artificial sweeteners, so I can't comment on how they'll work. You can also make this with regular sugar. If you do, OMIT the honey. Macadamias are very expensive, but wonderful in this recipe. Pecans and walnuts work just as well. Use either or a mixture of the two for an extra kick. Try it for breakfast with a cup of hot tea or coffee. This recipe yields 2 good size loaves so you can enjoy one now and freeze the other or pass it along to a friend.
Provided by dolphindreamer
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 13
Steps:
- Your will need two (8 1/2x4 1/2x3) loaf pans.
- Preheat oven to 350 degrees.
- Spray two (8 1/2x4 1/2x3) loaf pans with Bakers Joy (or grease and flour) and set aside.
- In a medium bowl, combine the first 5 ingredients and stir with a wire wh.isk to blend well.
- Stir in nuts to combine and set aside.
- In another bowl, combine the eggs, oil, mashed bananas, pineapple, vanilla and honey (if you're using Splenda) Stir lightly just to mix.
- Add the wet ingredients to the dry and mix only enough to moisten the dry.
- DO NOT overmix or your bread will be tough and heavy.
- Its ok to have some lumps.
- Spoon the dough into the two pans,making sure to divide it equally between the two.
- Bake for about 1 hour to 1 hour 10 minutes.
- A good rule of thumb is to check after about 50 minutes.
- Insert a toothpick or bamboo skewer into the center to test for doneness.
- This bread will crack--don't worry.
- Once done, remove to wire racks and cool for about 10-12 minutes in pans.
- Turn the bread out carefully onto the racks.
- Allow it to sit for about 15 minutes upside down, then carefully turn right side up to finish cooling.
- As with any bread, slice with a serrated knife and enjoy.
- Just a note--if you use Splenda or any artificial sweetener, the shelf life will be shorter and texture may not be the same than if you had used real sugar.
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
MOIST PINEAPPLE BANANA BREAD
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. -Mary Watkins, Chaska, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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
PINEAPPLE BANANA BREAD
I got this recipe from the internet and made it without the walnuts. It was delicious and the best bread I've made. Definitely worthy of sharing. The following day I made it into muffins to bring to a picnic.
Provided by Kellogs
Categories Quick Breads
Time 1h15m
Yield 3 loaves, 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease 3 (8x5x3 inch) large loaf pans ready.
- In a large bowl, beat the butter with sugar and honey; then beat in eggs and vanilla. Mix well.
- Stir in the bananas and the pineapple (with the juice). Then add flour, walnuts (if using), cinnamon, baking soda and salt until moistened.
- Pour into prepared loaf pans and bake for 1 hour or until toothpick inserted in the center of bread comes out clean. Allow to cool for at least ten minutes before removing from pan.
Nutrition Facts : Calories 2342.9, Fat 68.7, SaturatedFat 40.9, Cholesterol 348.7, Sodium 1638.9, Carbohydrate 412.8, Fiber 12.1, Sugar 248.5, Protein 29
TROPICAL PINEAPPLE BANANA BREAD
Banana bread travels to the tropics with the addition of pineapple and macadamia nuts. Excellent with coffee in the morning or as a snack with a glass of milk in the afternoon. These loaves freeze well, too. Wrap tightly in plastic wrap, and wrap again in aluminum foil or a freezer bag.
Provided by Bibi
Categories Banana Bread
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
- Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
- Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
- Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
- Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 42.3 g, Cholesterol 52.3 mg, Fat 15.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 192 mg, Sugar 24.8 g
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