Hawaiian Hospitality Banana Nut Bread

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped macadamia nuts, toasted or 1 cup pecans or 1 cup walnuts or 1 cup toasted coconut flakes
• 3 eggs, beaten
• 1 cup vegetable oil or 1 cup canola oil
• 2 cups mashed ripe bananas (about 4 to 6 medium bananas)
• 8 ounces crushed pineapple, well drained (canned)
• 2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 350 degrees f (180 c).
• 2 line bottoms of two (8 x 4 x 2 1/2-inch) loaf pans with parchment paper.
• 3 spray parchment paper with cooking spray; set aside.
• 4 in a large mixing bowl combine the first 5 ingredients (the flour through the cinnamon) and stir with a wire wisk to blend well.
• 5 stir in nuts to combine and set aside.
• 6 in a medium mixing bowl, combine the eggs, oil, mashed bananas, drained crushed pineapple and the vanilla; mix well.
• 7 add the wet ingredients to the dry ingredient mixture and mix only enough to moisten the dry ingredients.
• 8 spoon the batter into the two prepared loaf pans, dividing equally between the two pans and level tops with a rubber spatula.
• 9 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.
• 10 if toothpick or cake tester comes out with moist crumbs, continue to bake for 5 to 10 more minutes.
• 11 the breads are done when they spring back when gently touched.
• 12 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.
• 13 serve warm or at room temperature.
• 14 *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.
• 15 loaves can also be wraped in plastic wrap and kept in the refrigerator, if needed.
• 16 ++how to toast nuts or coconut:
• 17 heat oven to 350°f (180 c).
• 18 spread nuts in a single layer on a cookie sheet.
• 19 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.)
• 20 watch them closely to avoid over-browning.
• 21 ***to toast in the microwave oven, spread nuts in a microwave-safe pan.
• 22 microwave on high for 4 to 8 minutes or until light golden brown, stirring frequently.
• 23 to toast coconut flakes::
• 24 ****heat the oven to 350°f (180 c).
• 25 spread coconut flakes evenly on a cookie sheet.
• 26 bake for 7 to 8 minutes or until light golden brown.
• 27 stir the coconut or shake the pan frequently so it will brown evenly.
• 28 watch closely to avoid over-browning.
• 29 to toast in the microwave oven, spread coconut flakes in a microwave-safe pan.
• 30 microwave on high for 4 1/2 to 8 minutes, tossing the coconut with a fork after each minute.
• 31 to avoid over browning remove toasted nuts or coconut flakes from baking pan immediately after baking or microwaving.