Hawaiian Pineapple Banana Bread Recipes

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.

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.

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.

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.