Community Pick
Hawaiian Banana Nut Bread
photo by KmartKlutz
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
2 loaves
ingredients
- 3 cups flour
- 3⁄4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sugar
- 1 teaspoon cinnamon
- 3 eggs
- 1 cup oil
- 2 cups mashed bananas (ripe)
- 1 (8 ounce) can crushed pineapple with juice
- 1 teaspoon vanilla
- 1⁄2 - 1 cup chopped walnuts
directions
- Add sugar,eggs and oil in large mixing bowl and blend well.
- Add the rest of the ingredients except for the nuts and blend well with electric mixer.
- Stir in nuts.
- Bake in a preheated oven of 350 degrees.
- Place in oven and bake for approximately 60-70 minutes or until done.
Reviews
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This tasted fabulous even with a severe cold! I subbed one cup whole wheat flour and sprinkled the top with sweetened flaked coconut and some brown sugar. Perfection! Two 9x5x4-inch loaves took 65 minutes (had to tent aluminum foil over them after 30 minutes to prevent the tops burning. This may not replace my standard banana bread entirely, but it's definitely going to be on the short list of variations. I froze one loaf to eat later when my sense of taste and smell are back to normal. :)
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Tweaks
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This tasted fabulous even with a severe cold! I subbed one cup whole wheat flour and sprinkled the top with sweetened flaked coconut and some brown sugar. Perfection! Two 9x5x4-inch loaves took 65 minutes (had to tent aluminum foil over them after 30 minutes to prevent the tops burning. This may not replace my standard banana bread entirely, but it's definitely going to be on the short list of variations. I froze one loaf to eat later when my sense of taste and smell are back to normal. :)
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I liked this recipe quite a bit! It was super simple, didn't take too long, and only required ingredients that I readily had on hand. I followed the recipe except that I used about 75% whole wheat flour, and the rest white flour. (Try it, it makes for a much heartier taste and its better for you!) My bananas were still a bit green when I used them (no problems!) and I don't think I used quite enough pineapple as I was just estimating 8 ounces from a 20 ounce can. I also used imitation vanilla extract instead of vanilla. I baked it in two 8-1/4" X 4" X 4" glass baking dishes. This was great, it was done and out of the oven in one hour exactly. JUST IN CASE, this batter does rise, so make sure to only fill any baking dish about a little more than half way. Thankfully mine was just perfect, otherwise I could've had a big mess in the oven!
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RECIPE SUBMITTED BY
chef FIFI
United States