Hawaiian Banana Nut Bread
I have made this bread for YEARS and trust me, follow the recipe as written. I've experimented so much that you can trust this combination of ingredients makes the best bread. If you don't like nuts, you may omit the walnuts, but don't leave out anything else! This recipe makes two regular 9x5 loaves of bread. The recipe also will fill 3 regular aluminum loaf pans for gift giving or 24 (or more) regular size muffins. My preference is one regular loaf and 12 muffins.
Servings: 2 loaves
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- 3 eggs
- 1 cup melted coconut oil or oil of your choice
- 2 cups mashed very ripe banana 4 medium bananas
- 1 8 ounce can crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 cup flaked coconut preferably unsweetened
- 1 cup maraschino cherries drained and diced
Preheat oven to 350F degrees. 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 for 50-55 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.
*If you're making muffins, preheat oven to 350F degrees and bake for 22-25 minutes. Muffins are done when a toothpick comes out almost clean.