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Hawaiian Banana Bread
Hawaiian Banana Bread
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Prep Time:
20 minutes
Total Time:
3 hours 30 minutes
Indulge in a tropical nutty twist on a classic quick bread!
Ingredients:
  • 1 1/4 cups sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 1/2 cups mashed ripe bananas (3 to 4 medium)
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 jar (3 1/2 ounces) macadamia nuts, chopped and toasted
  • 1/2 cup flaked coconut
Instructions:
  • Preheat the oven to 350°F and place the oven rack on the lowest position. Grease only the bottoms of two loaf pans (8 1/2x4 1/2x2 1/2 inches) or one loaf pan (9x5x3 inches).
  • Combine sugar and butter in a large bowl until creamy. Mix in the eggs until fully incorporated. Fold in the bananas, buttermilk, and vanilla, and whisk until the mixture is smooth. Gently incorporate the flour, baking soda, and salt until just combined. Add the nuts and coconut, then pour the batter into pans.
  • Bake the 8-inch loaves for about 1 hour, 9-inch loaves for about 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes, then gently remove from pans and place top side up on a wire rack. Allow to cool completely for about 2 hours before slicing. Enjoy fresh for up to 4 days at room temperature, or store in the refrigerator for up to 10 days. For Mini-Loaves: Grease only the bottoms of 10 miniature loaf pans measuring 4 1/2x2 3/4x1 1/4 inches. Divide the batter evenly among the pans (about 1/2 cup each) and bake for 30 to 35 minutes. Indulge in 10 adorable mini-loaves.

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