Time 1h15m Yield 2 loaves Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees Farenheit. Cream sugar and margarine. Add bananas and eggs. Sift cake flour, salt, and baking soda 3 times. Blend flour mixture into banana mixture, making sure not to overmix. Turn batter into 2 greased 9x5x3-inch loaf pans. Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean. Turn out immediately to cool on wire rack.
Time 1h10m Yield 1 loaf. Number Of Ingredients 11 Steps:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in bananas and sour cream. Combine the flour, baking powder, baking soda and salt. Stir into banana mixture just until moistened. Fold in nuts and ginger if desired., Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
Time 1h6m Number Of Ingredients 10 Steps:
Preheat the oven to 350 F. Spray a 9x5-inch loaf pan with nonstick cooking spray. In a bowl, mix the softened butter and brown sugar on low speed until combined. Add the eggs, banana, and crushed pineapple. Mix on low until just combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Combine the wet and dry ingredients, and mix until combined. Gently fold in the shredded coconut with a spoon or spatula. Pour the batter into the prepared pan, and bake for 60 minutes. Remove the bread from the oven, and allow it to cool for 10 minutes before slicing and serving.
Time 1h20m Yield 30 Number Of Ingredients 13 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.
Time 1h15m Yield 2 loaves, 16 serving(s) Number Of Ingredients 13 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.
Time 2h10m Yield 12 Number Of Ingredients 23 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.
More about “hawaiian banana bread recipes”
Time 3h30m Yield 48 Number Of Ingredients 11 Steps:
Move oven rack to lowest position. Heat oven to 350°F . Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. Stir together sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat with wire whisk until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts and coconut. Pour into pans. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To Bake Mini-Loaves: Grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes. 10 mini-loaves.
