Hawaiian Hospitality Banana Nut Bread

Recipe by Manami
READY IN: 1hr 50mins




  • 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.
  • 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.
  • ****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.