Happy Easter

 Just in time for Easter, Hawaiian Banana Nut Bread.  The pineapple and bananas make this a moist, rich flavored loaf of bread.   Do you remember hummingbird cakes?  This bread reminds me of them without the icing.   It is easy to make; no mixer just your wooden spoon.  I did make it with whole wheat flour.  You know me, I always use whole wheat when possible.  We showcase this bread at Apples of Gold when we share gifts from the kitchen.  This recipe is perfect because it makes two loaves and it freezes great.  Below is a picture of how you can share it for a spring or fall gift.  Just change out the ribbons and the platters.  Adding the platter makes for a nice gift, but not necessary.  Your family or friends will love the gift of fresh yummy bread.  One of our AOG students would make this recipes for her clients when she would make a sales call.  It is always good to do something that will cause folks to remember you and this bread did the trick for her.  Happy Baking and spread some JOY by sharing the second loaf.  

Wrapped for a Spring and Fall Gift. Use ribbons and platters for the different seasons

Ingredients for Hawaiian Banana Nut Bread

 Roll over picture for instructions.

Wrapped and ready for a Spring Gift

Wrapped and ready to share the joy of homemade bread for a fall gift.

The Joyful Gift of Bread

Gibbs Garden – they have over 20 million daffodils. They go on forever. Breathtaking  Spring is here!!!

Hawaiian Banana Nut Bread

2015-03-23 14:35:42

Serves 16

Moist sweet loaf bread with pineapple, banana and nuts.

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Ingredients

1. 3 cups all-purpose flour - I used Trader Joe's Whole Wheat Flour
2. 3/4 teaspoon salt
3. 1 teaspoon baking soda
4. 2 cups sugar
5. 1 teaspoon ground cinnamon
6. 1 cup chopped pecans or walnuts
7. 3 eggs, beaten
8. 1 cup vegetable oil - I used olive oil
9. 2 cups mashed ripe bananas - 4 to 5 medium size bananas
10. 1 8 oz can crushed pineapple,drained
11. 2 teaspoons vanilla extract

Instructions

1. Combine first 5 (dry) ingredients in large bowl stir well
2. Stir in Pecans
3. Combine remaining (wet) ingredients in another large bowl, stirring well
4. Add wet ingredients to dry ingredients, stirring just until dry ingredients are moistened
5. Spoon batter into 2 greased and floured 8 1/2 by 4 1/2 x 3 inch loafpans
6. Bake at 350 degrees for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
7. Cover with foil after first 30 minutes of baking to prevent browning.
8. Cool in pans 10 minutes; remove from pans, and let cool on wire racks.

Notes

1. Carrot Nut Bread: Substitute 2 cups grated carrots for bananas.
2. Zucchini Nut Bread: Subsitute 2 cups coarsely shredded zucchini for bananas.

By Cissy Mathews

Tidbits of Joy https://tidbitsofjoy.com/