Hawaiian Banana Bread

Enjoy this classic quick bread with a tropical, nutty twist!

Hawaiian Banana Bread

GoldMedalRecipe by GoldMedal

Rated 4.0 Stars
12345Rated 0 Stars
12345
(7)

0

20 minutes

3 hours 30 minutes

2 loaves (24 slices each)

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Slice
  • 90
  • 4g
    (Saturated Fat 2g)
  • 15mg
  • 95mg
  • 13g
    (Dietary Fiber 1g)
  • 1g
  • Percent Daily Value*
  • 2%
  • 0%
  • 0%
  • 2%
  • Exchanges
  • 1/2
  • 1/2
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Did You Know...

    Hard to believe, but macadamia nuts were once grown only for decorative purposes. Luckily, someone discovered that these buttery, slightly sweet nuts are good to eat, too!

  • Success

    Ripe bananas make the most flavorful banana bread.

Ingredients

  • 1 1/4  cups sugar
  • 1/2  cup butter or margarine, softened
  • 2  eggs
  • 1 1/2  cups mashed ripe bananas (3 to 4 medium)
  • 1/2  cup buttermilk
  • 1  teaspoon vanilla
  • 2 1/2  cups Gold Medal® all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon salt
  • 1  jar (3 1/2 ounces) macadamia nuts, chopped and toasted
  • 1/2  cup flaked coconut

Directions

  1. 1Move 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.
  2. 2Stir 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.
  3. 3Bake 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.

Categories: Course, Breads, Quick Breads, Healthy

Add a Comment
Rated 4.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel