Aggie'S Hawaiian Banana Nut Bread
A moist, flavorful banana nut bread with hints of pineapple and cinnamon, perfect for breakfast, snack, or dessert, appealing to banana and nut lovers alike.
Ingredients
Instructions
- Combine dry ingredients: flour, sugar, salt, soda, and cinnamon; stir in chopped nuts and set aside.
- In a separate bowl, combine beaten eggs, vegetable oil, mashed bananas, drained pineapple, and vanilla.
- Add the wet ingredients to the dry ingredients and stir just until moistened.
- Spoon the batter into two greased and floured loaf pans.
- Bake at 350°F (175°C) for 1 hour and 5 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of plain flour. You can substitute the vegetable oil with melted coconut oil for added flavor. If you prefer, walnuts or pecans can be used interchangeably for the chopped nuts. To enhance the banana flavor, you might add an extra half cup of mashed ripe bananas. Ensure the bananas are very ripe for the best sweetness and moisture.
Serving Suggestions
This Hawaiian Banana Nut Bread is delightful on its own or served with a dollop of cream cheese spread. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. You can also serve it alongside a light fruit salad for a refreshing contrast. For a festive touch, consider serving it with Linda'S Cheese Ball for a delightful gathering.
Storage & Reheating
Allow the banana nut bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, slice and warm in a toaster oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aggie'S Hawaiian Banana Nut Bread contains roughly 1400 calories, with 16g protein, 152g carbohydrates, and 86g fat. It is an excellent source of vitamin A (113% of the Daily Value), vitamin C (78% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1930mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the banana nut bread?
Yes, you can freeze the banana nut bread! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to three months. When ready to enjoy, thaw in the refrigerator overnight or at room temperature for a few hours before serving.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use a flaxseed meal or chia seeds mixture. Combine one tablespoon of flaxseed meal or chia seeds with three tablespoons of water for each egg. Let it sit for about five minutes until it thickens before adding it to your wet ingredients.
How do I know when the bread is done baking?
To test if the banana nut bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it's ready. If the toothpick has wet batter on it, continue baking and check every five minutes until done. Baking times may vary depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).