Aloha Hawaiian Banana Bread
photo by twissis
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
- 3 cups all-purpose flour or 3 cups bread flour
- 3⁄4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups Splenda sugar substitute
- 1 teaspoon ground cinnamon
- 1 cup chopped nuts (macadamias are preferred)
- 3 eggs, beaten
- 1 cup canola oil or 1 cup olive oil
- 2 cups mashed ripe bananas
- 1 (8 ounce) can crushed pineapple, in its own juice, drained
- 2 teaspoons vanilla extract
- 2 tablespoons honey
- bakers joy cooking spray (or extra flour and shortening)
directions
- 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.
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Reviews
-
This recipe is FABULOUS!!!! I used King Arthur Organic All Purpose Flour and crushed pineapple packed with Splenda. I followed the directions to the letter and the bread came out fantastically. I highly recommend this recipe. This is one of the very few recipes that you can make for the first time and trust that, if you follow the recipe exactly, you can take it to a party, potluck, function with complete confidence.
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This is great bread! I made this using Splenda and found that it was still sweet enough for my taste. I used walnuts because I didn't have macadamia nuts, but the walnuts were still very good. I also used half applesause for the oil. I cut the recipe down by 1/3 to make one mini-loaf since I live my myself, which I am glad I did because I could eat this all day! I took some to my parent's house and they sent me home with their over-ripe bananas so I could make them a loaf too! Huge hit!
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RECIPE SUBMITTED BY
My life as a transport driver keeps me very busy and away from home all week. So, my weekends are spent doing prep work for healthy, low cost meals for my husband and myself to take with us on the truck for the next week. I'm an avid baker of breads, cakes and all things sweet. When not sampling just out of the oven cookies, I love to cook big batches of foods and do home canning and preserving. Hands down my favorite cookbook has to be all of them with only a few exceptions. I love to find "outdated" cookbooks at thrift stores and yard sales. Its such an adventure to read through them and discover new "old" recipes to try. My one dream is to own a small farm, grow almost all our own food to sell at farmers markets and operate a small on-site bakery with an outdoor adobe oven.