Nothing Hawaiian about it guys. It has pineapple in it. And macadamia nuts if you have them hanging around. If not, any old nut will do. Coconut oil makes it super delicious, but coconut oil is expensive so I typically use a regular, boring neutral oil.
It is quite moist, quite delicious, and always a winner in my house. It’s also very forgiving. I have been known to put six bananas in it. What? I like bananas. You can reduce the sugar too, which I usually do if I add more bananas. Want chocolate chips in it? Dooo it! Or even better, chocolate covered macadamia nuts!
Perfect for school lunch boxes too if you have kiddies hanging around.
And like any quick bread, it comes together fast!
Remember kids, sugar is considered a wet ingredient so don’t toss it in with your dry ingredients.
HAWAIIAN BANANA NUT BREAD
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup chopped nuts
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1.5 cup neutral oil or coconut oil
2.5 cups ripe, smashed up bananas, I use 4 bananas
1 – 8ounce can drained, crushed pineapple
2 teaspoons vanilla
Preheat oven to 350°. Combine dry ingredients. Stir in the nuts and set aside.
Combine remaining ingredients. Add to the dry ingredients, stirring until the batter is moistened.
Pour into a butter smeared or parchment paper lined or non-stick sprayed loaf pan.
Bake until the top is golden and it’s done in the center when you stick a toothpick (butter knife) in. This is approximately 1 hour, but it all depends on the pan you use. If you’re making muffins, this will not be 1 hour. The smaller the loaf the less time.