Hawaiian Bread

Sunday BrunchDarling Daughter has been asking me to make muffins for some time – she loves muffins in just about any flavor. I haven’t been feeling 100% the last few days (the “fatigue” part of menopause has been kicking my ass and then I went and overdid it yesterday), so I decided to make a loaf of banana bread rather than individual muffins – it just seemed easier. When I got to cooking, I realized I didn’t have enough over-ripe bananas for the bread, but I did have crushed pineapple, coconut and macadamia nuts. The result was something that was every bit as good as traditional banana bread, if not better – provided you like pineapple, coconut and macadamias. Which we do, a LOT. It was nice with the rest of breakfast – a crustless quiche (I just wasn’t up for the whole crust making process), pan fried sausage and strawberries and blueberries with a little half and half poured over them. Good stuff, Maynard.

Hawaiian Bread

1 1/2 cups all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/3 cup (5 1/3 tablespoons) unsalted butter, softened

2/3 cup sugar

2 large eggs

1 very ripe medium banana, mashed (about 1/2 cup)

About 1/2 cup crushed pineapple with a little juice

2/3 cup sweetened flaked coconut

1/2 cup coarsely chopped macadamia nuts

Preheat the oven to 350 F; butter a 8 1/2 x 4 1/2 inch (6 cup) loaf pan very well.

Whisk the flour, salt, baking soda and baking powder together well.

In a large bowl, beat the butter and sugar together until lightened in color and texture, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl if necessary.

Add the dry ingredients to the butter/sugar/egg mixture in three additions, mixing well after addition and scraping down the sides of the bowl. Stir in the banana and pineapple (together these should make one cup) until evenly distributed. Fold in the coconut and macadamia nuts.

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes, then turn out of the pan onto the rack to cool completely.

2 thoughts on “Hawaiian Bread”

  1. “Good Stuff Maynard”… I haven’t heard THAT in a long time! You do plan on publishing a cook book of some sort, don’t you?

  2. I’m actually in the process of putting a cookbook together for my kids – mostly stuff they grew up with and/or ask me for the recipe a lot, like meatloaf and lasagna.

    I don’t know if I would ever publish one, though – my cooking style is sort of all over the place, and doesn’t focus on any one type of cuisine. I ‘ll make black-eyed peas and cornbread one day and Vietnamese Pho the next.

    Today, however, I must bake bread, because we are OUT. Cheddar bread and maple oatmeal, I think. Yummy.

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