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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).

Hawaiian Bread -- Fruity, super moist, and packed with bananas AND pineapple, this bread takes banana bread to an entirely new level of yum! | thatwhichnourishes.com

 Begin by mixing the dry ingredients in a big, ol’ bowl.  You’ll need…
3 cups of flour,

3/4 tsp. salt,

and 1 tsp of soda.

Mix these well.

Next, add in 1 1/2 c. of sugar, and 1 heaping tsp. of cinnamon.
In a separate bowl mix the following ingredients:

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)

 About 4 ripe, mashed bananas (can use a little more or less)–equals about 1 1/2 cups mashed.
 To the bananas, add a 20 oz. can of crushed pineapple…( I drain just a little bit of the juice)
And then 2 tsp. vanilla.
 Combine the wet ingredients and then add them into the dry ingredients to make into a moist, beautiful, fruity batter.
Butter two loaf pans well…(I use coconut oil or butter)
And sprinkle the pans with cinnamon sugar.  I also like to sprinkle a little bit of cinnamon sugar on top before baking.
Bake for 70 minutes in a preheated 350 degree oven or until a toothpick comes out clean.
Cool in the pans for about 10 minutes before removing to a cooling rack to cool the rest of the way.
Remember, warm bread is best.  Hot bread will wreck if you try to slice it!
It’s moist and fruity and tropical and somehow soothing when this wind chill is below 10 degrees outside!  Enjoy!
Hawaiian Bread -- Fruity, super moist, and packed with bananas AND pineapple, this bread takes banana bread to an entirely new level of yum! | thatwhichnourishes.com
Hawaiian Bread -- Fruity, super moist, and packed with bananas AND pineapple, this bread takes banana bread to an entirely new level of yum! | thatwhichnourishes.com
Hawaiian Bread
 
Prep time
Cook time
Total time
 
Fruity, super moist, and packed with bananas AND pineapple, this bread takes banana bread to an entirely new level of yum!
Alison:
Recipe type: Bread
Serves: 2 loaves
Grocery List
  • 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
Here's how...
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix the flour, salt, and soda.
  3. Add in the sugar and the cinnamon.
  4. In a separate bowl, mix the eggs, oil, mashed bananas, crushed pineapple, and vanilla.
  5. Add the wet ingredients to the dry and mix until all the ingredients are fully combined.
  6. Butter two loaf pans well. Sprinkle the pans with cinnamon sugar.
  7. Bake for 70 minutes or until a toothpick comes out clean.
  8. Cool in the pans for 10 minutes and then move to a wire rack to cool completely.
**A little tip that you probably already knew.  You can freeze ripe bananas by putting a few ( a recipe’s worth) that are already peeled into a freezer bag and squishing them until mush.  Get all the air out of the bag, make sure you label it in case it looks like throw up when you thaw it (it gets pretty brown due to the banana trauma) and then pop it in the freezer for that next time you need some warm, yummy banana something or other.

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  1. Rachel says:

    Could I make muffins instead of bread with this recipe?

    • alison says:

      Hi, Rachel! I absolutely think you could make this into muffins!
      Because I haven’t done this, I can’t confirm quantities, though I would think it would make a lot of muffins due to it being a two loaf recipe. And you’d have to play with the bake times; I’m guessing 20-25 minutes, but watch them closely! If you make them, please let me know how it goes! I’m excited to hear! :o)

  2. Sharon says:

    I added coconut and walnuts to my batter as my husband loves nuts and my grandson wanted coconut with the bananas ,my grandson was singing a little tune about bananas and coconuts…. It turned out yummy…very good I did cut down on the sugar. Thank you!!

    • alison says:

      Hi, Sharon! MMMMMMMMMMM to coconuts and walnuts! And yay for grandbabies who sing precious little songs. :o) I, too, often cut down on sugar in bread and muffin recipes. It’s an easy little sneaky cut to make here and there. Hope you find lots to love here on my site. I’m super grateful for the kind words and smile you sent my way.

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