Got bananas? I usually do. Which means in a few days, I’ll have several sitting on the counter that are just a little too sugar-spotted to eat. Which also means they are perfect for some kind of recipe.** And this is my favorite old-banana recipe ’cause it’s special. It has pineapple, too.
Fruity, super moist, and unique, this Hawaiian Bread takes bananas and waaayyy over the top.
Once upon a long time ago, a friend of ours gave me this recipe that he had created on his own. This is my slightly altered version. Thanks, Dean. (In case he ever reads my blog and wants credit).
3 cups of flour,
3/4 tsp. salt,
and 1 tsp of soda.
Mix these well.
3 beaten eggs
1 cup oil (I use 1/2 c. unrefined coconut oil (like this)–melted–and 1/2 c. applesauce to substitute for the cup of oil)
- 3 c. flour
- ¾ tsp. salt
- 1 tsp. soda
- 1½ c. sugar
- 1 tsp. cinnamon
- 3 eggs
- ½ c.coconut oil--melted
- ½ c. applesauce*
- *(or you can sub in 1 c. oil for the oil+applesauce)
- 4 mashed bananas equaling about 1½ cups
- 20 oz. crushed pineapple
- 2 tsp. vanilla
- Preheat the oven to 350 degrees.
- In a large bowl, mix the flour, salt, and soda.
- Add in the sugar and the cinnamon.
- In a separate bowl, mix the eggs, oil, mashed bananas, crushed pineapple, and vanilla.
- Add the wet ingredients to the dry and mix until all the ingredients are fully combined.
- Butter two loaf pans well. Sprinkle the pans with cinnamon sugar.
- Bake for 70 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes and then move to a wire rack to cool completely.