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Aloha Hawaiian Quick Bread

Thanks to this quick bread, I finally got rid of the last (and sad) banana sitting on my kitchen counter, also cleaned out the coconut flakes and mango strips in my pantry… and my family will have breakfast on the table tomorrow morning. Win win for all!

Aloha Hawaiian Quick Bread

Aloha Hawaiian Quick Bread (adapted from This Farm Girl Cooks— Hawaiian Banana Bread with Coconut and Pineapples, makes one 8″ round quick bread)

Ingredients:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter– soften
3/4 cup sugar
2 eggs– room temperature
1 overripe banana
1 can (8 oz) crushed pineapple in juice (do not drain juice)
3-4 dried mango strips– cut into small pieces
1/4 cup unsweetened coconut flakes– toasted

Method:

  1. Grease bottom and side of a round cake pan. Line the bottom with parchment paper. Preheat oven to 350 F. Place oven rack at upper 1/3 position of the oven.
  2. Sift together flour, baking powder, baking soda and salt in a bowl. In a different bowl, mash banana, then add in crushed pineapples (including juice) and chopped dried mango strips. Mix to combine.
  3. Cream butter and sugar in a large bowl until fluffy. Then beat in eggs, one at a time, until well blended. Add in the fruit mixture. Mix well.
  4. Add in flour mixture in two batches. Mix until it just incorporate with no dry flour. Gently mix in toasted coconut flakes.
  5. Pour batter into cake pan, smooth the top. Sprinkle some extra coconut flakes on the top if desired. Bake for 60 minutes, or until a tester inserted in the center comes out clean. Remove cake from pan and transfer to cool on a cooling rack.

Regina’s Note:

  • I can definitely taste the coconut, but pineapple flavor is very subtle. Will dried pineapples (probably needs to reconstitute) or fresh pineapples work better? Maybe add more pineapples, and more mango too.

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