Hawaiian Hospitality Banana Nut Bread Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1627.56 Kcal (6814 kJ)
Calories from fat	757.84 Kcal
		% Daily Value*
Total Fat	84.2g	130%
Cholesterol	122.76mg	41%
Sodium	804.02mg	34%
Potassium	750.19mg	16%
Total Carbs	212.02g	71%
Sugars	123.4g	494%
Dietary Fiber	10.11g	40%
Protein	18.06g	36%
Vitamin C	15.6mg	26%
Iron	3mg	17%
Calcium	83.7mg	8%

Amount Per 100 g
Calories	332.85 Kcal (1394 kJ)
Calories from fat	154.98 Kcal
		% Daily Value*
Total Fat	17.22g	130%
Cholesterol	25.11mg	41%
Sodium	164.43mg	34%
Potassium	153.42mg	16%
Total Carbs	43.36g	71%
Sugars	25.24g	494%
Dietary Fiber	2.07g	40%
Protein	3.69g	36%
Vitamin C	3.2mg	26%
Iron	0.6mg	17%
Calcium	17.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

38.8

Points
46

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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