Why Make This Recipe
Hawaiian Banana Nut Bread is a delightful twist on the classic banana bread. With flavors of pineapple, coconut, and cherries, this bread brings a taste of the tropics to your kitchen. It’s perfect for breakfast, a snack, or even a dessert. The combination of ripe bananas and crunchy walnuts makes it moist and rich, while the added fruits give it a refreshing sweetness. Whether you’re treating yourself or sharing with family and friends, this recipe is sure to please everyone!
How to Make Hawaiian Banana Nut Bread
Ingredients:
3 cups all-purpose flour
0.75 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 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 toothpick 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.
How to Serve Hawaiian Banana Nut Bread
You can serve Hawaiian Banana Nut Bread warm or at room temperature. Slice it up and enjoy it plain, or spread a little butter or cream cheese on top for extra flavor. It also pairs well with coffee or tea for a cozy afternoon treat. For a festive touch, you can garnish slices with a few extra diced cherries or a sprinkle of coconut.
How to Store Hawaiian Banana Nut Bread
To keep your Hawaiian Banana Nut Bread fresh, wrap it in plastic wrap or store it in an airtight container. You can keep it at room temperature for up to 3 days. If you want to store it longer, you can freeze it. Just slice the bread, wrap each slice in plastic wrap, and place them in a freezer bag. It will stay good in the freezer for about 3 months. When you’re ready to enjoy, simply thaw at room temperature or reheat in the microwave.
Tips to Make Hawaiian Banana Nut Bread
- Use very ripe bananas for the best sweetness and flavor.
- Don’t over-mix the batter—mix just until combined to avoid dense bread.
- Feel free to adjust the nuts and fruit according to your taste—try adding macadamia nuts for a more Hawaiian twist!
- Make sure to drain the crushed pineapple well to avoid extra moisture in the batter.
Variation
You can easily switch things up by adding different fruits such as shredded carrots for a tropical carrot cake blend or using nuts like pecans instead of walnuts. For a little chocolatey goodness, consider adding chocolate chips to the batter, too!
FAQs
1. Can I make this recipe without nuts?
Yes, you can omit the nuts if you prefer a nut-free version. The bread will still be delicious!
2. How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean, the bread is done. If not, bake for a few more minutes and check again.
3. Can I use frozen bananas?
Yes, if you have frozen bananas, you can thaw them and use them in the recipe. They work great in banana bread!