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Hawaiian Banana Nut Bread Recipe

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This recipe for Hawaiian Banana Nut Bread is from The Grundhauser Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
2 cups sugar
1 teaspoon cinnamon
1 cup chopped pecans or walnuts

3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas (about 4-5 medium size)
2 teaspoons vanilla extract
1 (8 oz.) can crushed pineapple, drained *

* If pineapple is omitted, add ½ cup milk
Directions:
Directions:
Preheat oven to 350º F.

In a large bowl combine the first 5 dry ingredients, blend together thoroughly, and then stir in the chopped nuts.

In a separate bowl beat the eggs well, then add the oil, mashed banana, vanilla extract, and drained pineapple (or milk), mixing well.

Add egg mixture to flour mixture, stirring just until dry ingredients are moistened. Pour or spoon batter into 2 greased (preferably with butter) and floured loaf pans, or into 1 Bundt or angel food cake pan, or fill muffin tins ¾ full.

Bake at 350º F. for 1 hour and 10 minutes for loaf pans, or 20 minutes for muffins. Baking may take longer if a Bundt pan or angel food cake pan is used instead of loaf pans. Banana bread is done when a toothpick inserted in the center comes out clean.

Cool 10-15 minutes in pan before removing banana bread to a wire rack. Delicious served while still warm. Allow banana bread to cool completely before storing/wrapping in wax paper, foil, or plastic wrap/bag.

 

 

 

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