This Hawaiian Banana Nut Bread is delectable. It is not your typical nut bread with bananas. It has loads of pineapple and coconut in this bread. My mom loves this bread, and she used to bake this for us when we were young. I remember enjoying this with my fruit shake. Also, I learned how to make this when I was young because she taught me and let me help her prepare in the kitchen. I think I like baking because I saw how genuinely happy she was while she’s baking, and I want that. We love serving this quick breakfast and brunch bread. It’s the perfect sweet finish to the meal, or when you want to, you can just serve it. Try this recipe for Hawaiian Banana Nut Bread, and enjoy it with your family and friends.
Prep: 10mins | Cook: 1hr | Additional: 10 mins | Total: 1 hr 20 mins | Serving: 30 | Yield: 2 – 9×5 inch loaves
- 3 cups all-purpose flour
- ¾ tsp salt
- 1 tsp baking soda
- 2 cups white sugar
- 1 tsp ground cinnamon
- 1 cup chopped walnuts
- (3) large eggs, beaten
- 1 cup of vegetable oil
- 2 cups mashed very ripe banana
- 1 (8 oz) can crush pineapple, drained
- 2 tsp vanilla extract
- 1 cup flaked coconut
- 1 cup maraschino cherries, diced
- Preheat oven 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans.
- Add and combine flour, salt, baking soda, sugar, and cinnamon in a large mixing bowl. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut, and cherries, and then stir just until blended. Then pour batter into the prepared pans evenly.
- For 60 minutes, bake it until a toothpick inserted into the center comes out clean at about 350 degrees F (175 degrees C). Allow cooling for 10 minutes, and then transfer it to a wire rack to cool completely.
Let the mixture sit for an hour when all of the ingredients have been mixed before applying it to the baking pan. * It is the origin of the moist banana bread, so trust me it’s all worth it.
Per Serving: 234.3 calories; fat 11.3g 17% DV; cholesterol 18.6mg 6% DV; sodium 114.8mg 5% DV; protein 2.8g 6% DV; carbohydrates 31.9g 10% DV.