Hawaiian Banana Bread With Icing Recipes

HAWAIIAN BANANA BREAD

Steps:

• Preheat oven to 350°
• In a large mixing bowl, combine the butter and sugar with an electric mixer on low speed until creamy.
• Add eggs and continue to gently mix
• Slowly mix in the mashed banana and pineapple
• In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet ingredients
• Stir in the shredded coconut
• Pour batter into a loaf pan prepared with non-stick spray or parchment paper
• Bake for 1 hour
• All the bread to cool completely before removing it from the pan
• Cut into slices and enjoy alone, with butter, or with ice cream!

HAWAIIAN BANANA BREAD

Steps:

• Preheat oven to 350 degrees Farenheit.
• Cream sugar and margarine.
• Add bananas and eggs.
• Sift cake flour, salt, and baking soda 3 times.
• Blend flour mixture into banana mixture, making sure not to overmix.
• Turn batter into 2 greased 9x5x3-inch loaf pans.
• Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean.
• Turn out immediately to cool on wire rack.

HAWAIIAN BANANA BREAD

Steps:

• Move oven rack to lowest position. Heat oven to 350°F . Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Stir together sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat with wire whisk until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts and coconut. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To Bake Mini-Loaves: Grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes. 10 mini-loaves.