Alohahawaiiangranola Recipes

ALOHA QUICK BREAD

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana, milk, orange zest and extracts. , Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in coconut, nuts and pineapple. Transfer to a greased 9x5-in. loaf pan. , Bake 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

ALOHA HAWAIIAN GRANOLA

Steps:

• Preheat oven to 325 degrees.
• Prepare a 10 x 15 inch baking sheet with a generous coating of cooking spray.
• In large bowl, stir together oats, brown sugar, wheat germ, coconut, nuts, and both seeds.
• In a small saucepan, heat canola oil, honey and vanilla until just bubbling. Pour hot mixture over oat mixture and mix thoroughly.
• Spread granola evenly over prepared baking sheet.
• Bake for 20 to 30 minutes until coconut is lightly browned - stir granola around at least twice during the cooking time.
• Remove from oven and add the dried pineapple pieces. Continue to stir up the granola as you allow it to cool a few minutes.
• Store in airtight container until ready to serve.

ALOHA HAWAIIAN BANANA BREAD

Steps:

• Your will need two (8 1/2x4 1/2x3) loaf pans.
• Preheat oven to 350 degrees.
• Spray two (8 1/2x4 1/2x3) loaf pans with Bakers Joy (or grease and flour) and set aside.
• In a medium bowl, combine the first 5 ingredients and stir with a wire wh.isk to blend well.
• Stir in nuts to combine and set aside.
• In another bowl, combine the eggs, oil, mashed bananas, pineapple, vanilla and honey (if you're using Splenda) Stir lightly just to mix.
• Add the wet ingredients to the dry and mix only enough to moisten the dry.
• DO NOT overmix or your bread will be tough and heavy.
• Its ok to have some lumps.
• Spoon the dough into the two pans,making sure to divide it equally between the two.
• Bake for about 1 hour to 1 hour 10 minutes.
• A good rule of thumb is to check after about 50 minutes.
• Insert a toothpick or bamboo skewer into the center to test for doneness.
• This bread will crack--don't worry.
• Once done, remove to wire racks and cool for about 10-12 minutes in pans.
• Turn the bread out carefully onto the racks.
• Allow it to sit for about 15 minutes upside down, then carefully turn right side up to finish cooling.
• As with any bread, slice with a serrated knife and enjoy.
• Just a note--if you use Splenda or any artificial sweetener, the shelf life will be shorter and texture may not be the same than if you had used real sugar.