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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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Six over ripe bananas plus a tight schedule means I had to find a quick and easy recipe to make banana-something for our breakfast tomorrow. Luckily I didn’t have to look for long– this recipe has over 5K 5-star reviews! One review comment even says it’s the best banana bread in over 40 years of her baking! I had all the ingredients (except for sour cream which I was a bit short), the steps were pretty simple to follow… so let’s give it try… It takes an hour to bake. I timed it to pop in the oven before picking up my kids from three schools. When we came back the house smelled so wonderfully banana heaven…

The results? Moist, fluffy, and full of banana goodness. I cut down the sugar so the sweetness was just right for our taste. I’m not a quick bread person but I like this one. No wonder it has over 5K reviews with 5 stars… The bread freeze well so why not bake two loaves, and keep one for another time…

Banana Nut Bread

Banana Nut Bread

Banana Nut Bread Recipe-– adapted from Janet’s Rich Banana Bread (yields 1 loaf)

Ingredients:

3 ripe bananas– mashed
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter
1/3 cup sugar
2 eggs– room temperature
1 tsp vanilla extract
1/2 cup sour cream– see note below
1/2 cup chopped walnuts

Method:

  1. Preheat oven to 350 degree F. Spray loaf pan with cooking spray.
  2. Combine flour, baking soda and salt.
  3. Melt butter in a large bowl in microwave. When butter is still warm, whisk in sugar until sugar dissolves. Let cool slightly.
  4. Add eggs and vanilla extract, mix to blend well.
  5. Sift in flour mixture, in two batches, to butter mixture. Mix well after each time. The batter will become stiff like a cookie dough.
  6. Fold in sour cream, then fold in mashed bananas and walnuts.
  7. Bake in preheated 350F oven for 1 hour, or until toothpick inserted comes out clean.

Regina’s Note:

  • Sugar: Original recipe calls for 1/2 cup sugar but I cut down to 1/3 cup, and it turned out just nice. I also whisk to melt sugar in warm melted butter.
  • Sour cream: I only had 1/4 cup sour cream remaining in the fridge, so I used heavy whipping to fill to 1/2 cup. The bread turned out moist and fluffy. Alternatively you can also use yogurt.
  • The bread freeze well. Keep it in a closed bag. Reheat in low temperature oven until warm if desired.

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Moist Banana Nut Bread

Moist Banana Nut Bread

Tired of making same old same old banana waffles so I gave this recipe a try, and it turned out to be a keeper! This recipe is from Martha Stewart. The bread is very moist (even the next day) because the use of sour cream. It is sweet but there’s also a hint of saltiness which makes it very flavorful. I like extra crunch so I added some more (well… alot more 🙂) walnuts on the top, mmm… yum! No doubt the bread will make it back to our kitchen whenever we have overripe bananas.

Moist Banana Nut Bread-- see chunks of bananas in there?

Moist Banana Nut Bread-- see chunks of bananas in there?

Moist Banana Nut Bread Recipe (makes 1 loaf 9x5x3 pan)– Recipe from Martha Stewart

Ingredients:
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (I used 2 large bananas)
1/2 cup shredded coconut (optional)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans (I used toasted chopped walnuts to mix with the batter, and some extra untoasted walnuts to sprinkle on top)

Method:

  1. Preheat oven to 350 °F. Butter a 9-by-5-by-3-inch loaf pan; set aside. Cream butter and sugar in a bowl until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, coconut, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Sprinkle extra nuts on top if using.
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Regina’s tips:

  • Bake the bread on medium low rack so it is position at the center of the oven.
  • Rotate the pan half way through baking to ensure even browning. If the top browns too quickly, cover with foil.

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