Name: Aloha Hawaiian Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loaves, 16 serving(s)
Cuisine: Hawaiian
Ingredients: 3 cups all-purpose flour or 3 cups bread flour; 3/4 teaspoon salt; 1 teaspoon baking soda; 2 cups Splenda sugar substitute; 1 teaspoon ground cinnamon; 1 cup chopped nuts (macadamias are preferred); 3 eggs, beaten; 1 cup canola oil or 1 cup olive oil; 2 cups mashed ripe bananas; 1 (8 ounce) can crushed pineapple, in its own juice, drained; 2 teaspoons vanilla extract; 2 tablespoons honey; bakers joy cooking spray (or extra flour and shortening)

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Aloha Hawaiian Banana Bread

At a Glance

Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 2 loaves, 16 serving(s)

Allergens

Wheat
Eggs
Tree nuts

Calories 305.5 per serving 4888 for selected servings

Fat 19.3g per serving 308.8g for selected servings

Sugar 7.1g per serving 113.6g for selected servings

Protein 5.4g per serving 86.4g for selected servings

Carbohydrates 29g per serving 464g for selected servings

I love this recipe because it uses really ripe bananas that you can catch on sale so it saves money and because Splenda works well in it. I've never tried the other national brands of artificial sweeteners, so I can't comment on how they'll work. You can also make this with regular sugar. If you do, OMIT the honey. Macadamias are very expensive, but wonderful in this recipe. Pecans and walnuts work just as well. Use either or a mixture of the two for an extra kick. Try it for breakfast with a cup of hot tea or coffee. This recipe yields 2 good size loaves so you can enjoy one now and freeze the other or pass it along to a friend.

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Equipment

Two 8 1/2x4 1/2x3-inch loaf pans, Mixing bowls, Wire whisk, Wire racks, Toothpick or bamboo skewer, Serrated knife

Ingredients

3 cups all-purpose flour or 3 cups bread flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups Splenda sugar substitute
1 teaspoon ground cinnamon
1 cup chopped nuts (macadamias are preferred)
3 eggs, beaten
1 cup canola oil or 1 cup olive oil
2 cups mashed ripe bananas
1 (8 ounce) can crushed pineapple, in its own juice, drained
2 teaspoons vanilla extract
2 tablespoons honey
bakers joy cooking spray (or extra flour and shortening)

Instructions

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.

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Aloha Hawaiian Banana Bread

At a Glance

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Allergens

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Equipment

Ingredients

Instructions

Reviews, cook notes, and substitutions