Wednesday, September 10, 2008

Hawaiian Bread


This is a good way to use overly ripe bananas if you don't want regular ol' banana bread. Joe is not a fan of banana bread, so I'm always trying to find new recipes that he will enjoy. This one was a winner for him.

HAWAIIAN BREAD
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups white sugar (I used 1 cup white sugar and 1 cup brown sugar)
  • 1 teaspoon ground cinnamon
  • 1 cup chopped walnuts
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 2 cups mashed very ripe banana
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 1 cup flaked coconut
  • 1 cup maraschino cherries, diced
Preheat oven to 350 degrees F. Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.


Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

2 comments:

Mommy's Kitchen said...

ummm this looks good to. I gotta make this one.

Sophie said...

Hi :),

We would like to feature your hawaiian bread on our blog and possibly our digital-recipe reader, too.

Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can read more here:
http://blog.keyingredient.com/whats-stirring-up-on-the-back-burner/

Sophie

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