ALOHA HAWAIIAN BANANA BREAD

I had to go buy a package of macadamia nuts for this recipe, but it was worth it. Aloha Hawaiian Banana Bread is a different take on banana bread that I found at Food.com. Even though you can definitely taste the banana, the crushed pineapple and macadamia nuts gives the bread a definitely different taste from your normal banana bread. If you can't find the macadamia nuts, you can use any other nut.

The recipe (that I made changes to to give it my personal touch) by dolphindreamer makes two loaves. Since I like to make more smaller loaves, that is what I did. I made three mini-loaves with my pyrex dishes that are around 3 x 6- inches or around 4 x 7-inches depending on where you measure them. They are smaller on the bottom than they are on the "top". I still had some batter left so I made three itty- bitty loaves. They are just the cutest little loaves.

I also reduced the canola oil by using half unsweetened applesauce and reduced the amount of sugar from the original recipe.

ALOHA HAWAIIAN BANANA BREAD

3     cups soft wheat pastry flour (or all-purpose flour)
3/4 teaspoon salt
1      teaspoon baking soda
3/4 cup sugar and stevia blend ( or 1-1/2 cup sugar)
1     teaspoon ground cinnamon
1     cup chopped macadamia nuts (or your favorite nut)
3     eggs, beaten
1/2 cup canola oil
1/2 cup unsweetened applesauce
3     large bananas, mashed
1     cup crushed drained pineapple
2     teaspoon vanilla
2     tablespoon honey

Preheat oven to 350 degrees F. Spray baking pans with cooking spray.

Combine the flour, salt, baking soda, sugar, and cinnamon with a whisk in a large bowl.

Add chopped nuts to the flour mixture, stirring well.

In another bowl, combine the beaten eggs, oil, applesauce, mashed bananas, crushed pineapple, vanilla, and honey. Stir well.

Add the wet mixture to the dry mixture and stir with a (wooden) spoon til all moistened.

Pour into pans.

My itty-bitty loaves.  I could only make 3 so I filled the empty "loaf" with water almost half way up so the three loaves would bake evenly. (You can see the four loaves are attached together.)



Bake 50 - 60 minutes if making two loaves. I baked my mini loaves 40 - 45 minutes. The itty-bitty ones I baked 30 minutes. (You know these would make delicious cupcakes!) Check doneness with a toothpick at earliest time.

Remove from oven and cool on a wire rack. I didn't cool my itty-bitty loaves but just a few minutes, but the three other loaves, I cooled about 15 - 20 minutes before removing them and allowing to finish cooling on the rack.

My itty-bitty loaves....

the larger ones....