Tropical Kahlua Nut Bread Recipes

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan.
• Spread the macadamia nuts on one rimmed baking sheet and the coconut on another. Toast, tossing occasionally, until the macadamia nuts and coconut are golden, 5 to 7 minutes. Let the nuts cool, then roughly chop.
• Whisk together the flour, granulated sugar, baking soda, cinnamon, salt, nutmeg, macadamia nuts and coconut in a large bowl. In another bowl, whisk together the coconut oil, brown sugar, eggs, yogurt and vanilla. Stir in the bananas. Fold the banana mixture into the dry mixture until just combined.
• Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until golden brown and a skewer inserted into the center comes out clean, 65 minutes to 75 minutes. Let the bread cool for 15 minutes in the pan. Remove from the pan and let cool completely on a rack.

HAWAIIAN BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

KAHLUA & DATE & NUT BREAD

Steps:

• Preheat the oven to 350°F.
• Grease a large loaf pan (10x3x3inch).
• Mix dates, Kahlua, water and orange peel.
• Let stand and soak while preparing batter.
• Cream sugar, margarine and egg together until fluffy.
• Sift flour with baking soda and salt.
• Add to creamed mixture, alternately, with date mixture.
• Stir in nuts.
• Turn into prepared pan.
• Let stand 5 minutes.
• Bake for 60 to 70 minutes.

TROPICAL QUICK BREAD

Steps:

• Blend the flour, sugar, vegetable oil, milk eggs, baking soda, and salt in a mixing bowl with an electric mixer on medium until batter is smooth.
• Add mandarin oranges, pineapple, banana, coconut, vanilla and candied fruit or cherries and mix with a spoon until blended.
• Pour batter into 2 greased and floured 5x9 loaf pans.
• Bake at 350 degrees for 45 minutes or until a toothpick inserted in center comes out clean.
• Cool on a wire rack.

TROPICAL NUT BREAD

Steps:

• Preheat oven to 350°F Grease a 9x5x3-inch loaf pan.
• Sift flour with baking powder, baking soda and salt.
• Combine pineapple, including liquid, bananas and orange juice.
• In large bowl of electric mixer, cream butter and sugar; add eggs, one at a time, beating well after each addition. Add flour alternately with pineapple mixture, mixing only enough to moisten flour. Stir in nuts.
• Pour into prepared pan; bake for 1 hour and 15 minutes, or until done.

BEST HAWAIIAN BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.
• Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.

TROPICAL SWEET BREAD

Steps:

• In bread machine pan, place the first 13 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the macadamia nuts.

HAWAIIAN HOSPITALITY BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (180 C).
• Line bottoms of two (8 x 4 x 2 1/2-inch) loaf pans with parchment paper.
• Spray parchment paper with cooking spray; set aside.
• In a large mixing bowl combine the first 5 ingredients (the flour through the cinnamon) and stir with a wire wisk to blend well.
• Stir in nuts to combine and set aside.
• In a medium mixing bowl, combine the eggs, oil, mashed bananas, drained crushed pineapple and the vanilla; mix well.
• Add the wet ingredients to the dry ingredient mixture and mix only enough to moisten the dry ingredients.
• Spoon the batter into the two prepared loaf pans, dividing equally between the two pans and level tops with a rubber spatula.
• Bake in preheated 350 degree F (180 C) oven for 60 to 70 minutes, checking for doneness at 60 minutes with a toothpick or cake tester inserted into the center of breads.
• If toothpick or cake tester comes out with moist crumbs, continue to bake for 5 to 10 more minutes.
• The breads are done when they spring back when gently touched.
• Remove to wire racks and let cool in pans for 20 minutes, then invert breads onto wire racks, remove parchment paper and let cool completely.
• Serve warm or at room temperature.
• *These loaves keep quite well wraped tightly in plastic wrap or aluminum foil for up to 5 days at room temperature or 3 months in the freezer.
• Loaves can also be wraped in plastic wrap and kept in the refrigerator, if needed.
• ++HOW TO TOAST NUTS OR COCONUT:
• Heat oven to 350°F (180 C).
• Spread nuts in a single layer on a cookie sheet.
• Bake for 5 to 10 minutes or until light golden brown to golden brown, stirring occasionally. (The baking time will vary, depending on the type of nut.)
• Watch them closely to avoid over-browning.
• ***To toast in the microwave oven, spread nuts in a microwave-safe pan.
• Microwave on HIGH for 4 to 8 minutes or until light golden brown, stirring frequently.
• TO TOAST COCONUT FLAKES::
• ****Heat the oven to 350°F (180 C).
• Spread coconut flakes evenly on a cookie sheet.
• Bake for 7 to 8 minutes or until light golden brown.
• Stir the coconut or shake the pan frequently so it will brown evenly.
• Watch closely to avoid over-browning.
• To toast in the microwave oven, spread coconut flakes in a microwave-safe pan.
• Microwave on HIGH for 4 1/2 to 8 minutes, tossing the coconut with a fork after each minute.
• To avoid over browning remove toasted nuts or coconut flakes from baking pan immediately after baking or microwaving.