Luau Bread Recipes

BANANA COCONUT LUAU CAKE

Banana Coconut Luau Cake image

Provided by Brian Boitano

Categories dessert

Time 55m

Yield 8 cakes

Number Of Ingredients 22

Ingredients

1/2 cup cake flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 pinch salt
1/4 cup butter, at room temperature
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg, at room temperature
1/2 cup heavy cream
1 ripe banana, mashed
1/2 teaspoon vanilla extract
1/4 cup macadamia nuts, toasted and roughly chopped
2 tablespoons butter, at room temperature
1 cup sugar
1/4 cup water
1 pinch cream of tartar
1/4 cup coconut milk
Service:
8 pineapple rings
1 pint coconut ice cream
1/2 bunch mint

Steps:

Preheat the oven to 350 degrees F.
Grease and flour 1 (12-cup) muffin tin.
In a medium bowl, combine the flours, baking powder, ginger, and salt.
In a large bowl of a stand mixer, add the butter and sugars and beat until the mixture is very light and fluffy. Mix in the egg until incorporated. While the mixer is running, add in the dry ingredients and then the cream. Scrape down the sides of the bowl and beat in the mashed banana and vanilla. Fill each muffin cup 2/3 of the way with the batter.
Bake the muffins until toothpick inserted in the center comes out clean, about 15 minutes. Remove the tin from the oven and, when cool enough to handle, transfer the muffins to a cooling rack.
Brittle and caramel sauce:
Line a sheet pan with a silpat or aluminum foil that has been generously buttered.
Toss the macadamia nuts with the butter in a medium bowl.
In a heavy-bottomed saucepan, combine the sugar with the water and cream of tartar. Bring the mixture to a boil over medium-high heat. When the syrup reaches a medium golden-amber color, switch off the heat and stir half of the syrup into the bowl with the macadamia nuts. Pour the mixture onto the prepared sheet pan and let the brittle cool. To the remaining caramelized sugar, carefully stir in the coconut milk. Cool the sauce completely before using.
When the brittle has cooled, chop it roughly with a knife.
Arrange a pineapple ring on a small plate. Invert a cake onto the pineapple ring. Top with a small scoop of coconut ice cream and a sprinkling of the chopped macadamia brittle. Drizzle the dessert with 2 tablespoons of the caramel sauce and garnish with some mint. Repeat with remaining ingredients and serve.

HAWAIIAN BREAD II

Hawaiian Bread II image

This easy to make batter bread brings the sweet and tender flavor of Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender.

Provided by SAUNDRA

Categories Bread Yeast Bread Recipes

Time 2h35m

Yield 20

Number Of Ingredients 10

Ingredients

2 (.25 ounce) envelopes active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
3 eggs
1 cup pineapple juice
½ cup water
¾ cup white sugar
½ teaspoon ground ginger
1 teaspoon vanilla extract
½ cup butter, melted
6 cups all-purpose flour

Steps:

In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 38.1 g, Cholesterol 40.1 mg, Fat 5.8 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 44.6 mg, Sugar 8.9 g

ALOHA QUICK BREAD

Aloha Quick Bread image

This recipe has been a family favorite for several years. The addition of coconut, orange peel, pineapple and nuts gives a new twist to a loaf of banana bread. It's so good I sometimes serve slices of it for dessert. -Lanita Anderson, Chesapeake, Virginia

Provided by Taste of Home

Time 1h35m

Yield 1 loaf.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1/4 cup whole milk
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple, drained

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.

Nutrition Facts : Calories 239 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 236mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

LUAU SANDWICH WITH HAWAIIAN BREAD

Luau Sandwich with Hawaiian Bread image

Hang ten with this Luau Sandwich with Hawaiian Bread. Honey ham, pineapple, onion and Hawaiian bread make this luau sandwich a delicious island dish.

Provided by My Food and Family

Categories Lunch

Time 5m

Yield 1 serving

Number Of Ingredients 7

Ingredients

1 slice Hawaiian sliced bread, cut in half
1 Tbsp. KRAFT Real Mayo
1 KRAFT Big Slice Swiss Cheese Slice
5 slices OSCAR MAYER Deli Fresh Honey Ham
2 tsp. chopped fresh cilantro
2 drained canned pineapple slices
2 thin red onion slices

Steps:

Spread bread with mayo; fill with remaining ingredients.

Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

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