Hawaiian Hospitality Banana Nut Bread

in Diana's Recipe Book

Average Rating:  (total ratings: 4)

Servings: Makes 2 (8 x 4-inch) loaves

Comments: 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 you are having guests over or to bring with you to give as a nice house warming gift or as a delicious treat for your hosts. Enjoy this bread as a snack or toast it and spread butter or cream cheese over it for a tasty treat for breakfast.

Ingredients: 3 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking soda 2 cups granulated sugar 1 teaspoon ground cinnamon 1 cup chopped nuts, toasted (macadamia nuts if possible, or pecans, walnuts or 1 cup toasted coconut flakes)* See Notes below on How To Toast Nuts or Coconut 3 eggs, beaten 1 cup vegetable or canola oil 2 cups mashed ripe bananas (about 4 to 6 medium bananas) 1 (8 ounce) can crushed pineapple, well drained 2 teaspoons vanilla extract

Instructions: 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 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. Makes 2 (8 x 4-inch) loaves. Notes: How To Toast Nuts or Coconut 1. 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. 2. 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: 1. 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. 2. 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. Photograph taken by Diana Baker Woodall© 2005

Source: DianasDesserts.com

Date: September 3, 2005

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