Best Hawaiian Banana Bread Recipes

HAWAIIAN BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.

HAWAIIAN COCONUT-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
• Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
• Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

BEST HAWAIIAN BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.
• Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.

HAWAIIAN BANANA BREAD

Steps:

• Preheat oven to 350 degrees Farenheit.
• Cream sugar and margarine.
• Add bananas and eggs.
• Sift cake flour, salt, and baking soda 3 times.
• Blend flour mixture into banana mixture, making sure not to overmix.
• Turn batter into 2 greased 9x5x3-inch loaf pans.
• Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean.
• Turn out immediately to cool on wire rack.

HAWAIIAN BANANA BREAD

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in bananas and sour cream. Combine the flour, baking powder, baking soda and salt. Stir into banana mixture just until moistened. Fold in nuts and ginger if desired., Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

HAWAIIAN PINEAPPLE BANANA BREAD

Steps:

• Mix all ingredients together. Pour in 2 greased bread pans.
• Bake on 350 for 1 hour and 10 minutes.
• Remove from oven, cool in pan 10 minutes, remove from pans and cool on racks.

ALOHA HAWAIIAN BANANA BREAD

Steps:

• 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.

HAWAIIAN BANANA NUT BREAD

Steps:

• 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.

HAWAIIAN BANANA NUT BREAD

Steps:

• 1. Grease and flour 2 loaf pans. (Or use cooking spray). Pre-heat oven to 350 degrees. In a medium mixing bowl. combine flour, salt, baking soda, sugar and cinnamon. Stir in nuts, set aside.
• 2. In another medium bowl, combine eggs, vegetable oil, mashed bananas, vanilla and pineapple with juice. Stir until mixed then add to the dry ingredients. Stir together until moistened.
• 3. Divide batter evenly between the 2 loaf pans. Bake at 350 degrees for 1 hour and 5 minutes until done. Check center with toothpick to ensure doneness.
• 4. Cool in pan for 10 minutes.
• 5. This makes 2 loaves, you can easily keep one to eat and give the other away as a gift, or wrap tightly in foil and freeze for later. Just unthaw on the counter at room temperature.

BEA'S HAWAIIAN BANANA BREAD

Steps:

• In large bowl combine flour, sugar, baking soda and cinnamon; stir in nuts and coconut.
• Set aside.
• In separate bowl, combine remaining ingredients and stir until just moist.
• Mix together dry ingredient mixture and wet ingredient mixture.
• Pour into 2 *prepared loaf pans.
• Bake at 350F for approximately 1 hour 15 minutes (depending on altitude).
• Check center of loaf with toothpick and if it comes out clean, it�s done.
• Cool before removing from pan (about 15 min).
• * Prepared loaf pans: Line bottom with wax paper and grease and flour sides. Bottom will burn before cooked if not lined.

HAWAIIAN MACADAMIA NUT BANANA BREAD

Steps:

• 1. Preheat oven to 325 F. Grease two 9-by-5-inch loaf pans.
• 2. In a medium bowl combine flour, soda, and salt with a wire whisk; set aside.
• 3. In a large bowl cream butter and brown sugar with an electric mixer. Add eggs, bananas,vanilla and sour cream beat at medium speed until thick. Scrape down sides of bowl.
• 4. Add the flour mixture macadamia nuts and chocolate chips, then blend at low speed just until combined. Do not overmix. Pour batter into prepared pans.
• 5. Bake on center rack of oven for 60-70 minutes. A toothpick inserted in center should come out clean, and the bread should pull away from the sides.
• 6. Cool in pan, for 10 minutes. Turn pans on sides; cool to room temperature before removing and slicing.

HAWAIIAN BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.

HAWAIIAN HOSPITALITY BANANA NUT BREAD

Steps:

• 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.
• ++HOW TO TOAST NUTS OR COCONUT:
• 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.
• TO TOAST COCONUT FLAKES::
• ****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.

HAWAIIAN-STYLE BANANA BREAD

Steps:

• Heat Oven to 350.
• Cream sugar and shortening.
• Add eggs and Vanilla and beat until fluffy.
• Add baking soda, baking powder, nutmeg and cinnamon and mix at low spead.
• Stir in flour and nuts (or add at low speed if you are using a mixer).
• Pour batter into a greased 9" by 5" loaf pan.
• Bake at 350 for 45 minutes.
• If loaf is browning too fast, cover top with a layer of foil.
• Cool in pan for 10 minutes.

HAWAIIAN BANANA BREAD

Steps:

• 1. Combine flour, baking soda, salt, nutmeg, and ginger in a bowl and stir with a whisk to combine. Set aside.
• 2. Place sugar, oil, sour cream and eggs in another bowl and beat at medium speed until blended (1 minute). Add banana, vanilla and pineapple. Mix until blended.
• 3. Add flour mixture and mix until just moist.
• 4. Stir in macadamia nuts and coconut.
• 5. Pour batter into a greased and floured loaf pan and sprinkle with a cinnamon-sugar mixture. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
• 6. Cool in pan 10 minutes on wire rack. Remove from pan and cool completely.

HAWAIIAN PINEAPPLE BANANA BREAD RECIPE

Steps:

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HAWAIIAN BANANA BREAD

Steps:

• Move oven rack to lowest position. Heat oven to 350°F . Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Stir together sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat with wire whisk until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts and coconut. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To Bake Mini-Loaves: Grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes. 10 mini-loaves.

HAWAIIAN BANANA BREAD

Steps:

• 1. Combine dry ingredients stir in walnuts and set aside. Combine remaining ingredients then fold in all dry ingredients,just enough so that all is moistened Spoon evenly into 2 well greased loaf pans (greased sides of pans) Bake at 350 degrees for an 1 hour and 10 minutes. When cool remove from pan and slice.

BEA'S HAWAIIAN BANANA BREAD

Steps:

• In large bowl combine flour, sugar, baking soda and cinnamon; stir in nuts and coconut.
• Set aside.
• In separate bowl, combine remaining ingredients and stir until just moist.
• Mix together dry ingredient mixture and wet ingredient mixture.
• Pour into 2 *prepared loaf pans.
• Bake at 350F for approximately 1 hour 15 minutes (depending on altitude).
• Check center of loaf with toothpick and if it comes out clean, it�s done.
• Cool before removing from pan (about 15 min).
• Prepared loaf pans: Line bottom with wax paper and grease and flour sides. Bottom will burn before cooked if not lined.

HAWAIIAN BANANA BREAD

Steps:

• Combine dry ingredients, stir in nuts, set aside.
• Combine remaining ingredients and add to dry ingredients.
• Stir until batter is moistened.
• Put in 2 greased and floured loaf pan or muffin pan.
• Bake at 350 for 1 hr for loaf pans or 25 min for mini muffin pans.