Aloha Hawaiian Banana Bread

Recipe by dolphindreamer
READY IN: 1hr 15mins
YIELD: 2 loaves




  • 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.