Aloha Banana Bread(From Texarkana)
A tropical-inspired banana bread infused with coconut, orange zest, and nuts, offering a moist texture and vibrant flavors perfect for breakfast or snack times.
Ingredients
Instructions
- Cream the butter and sugar together; add eggs, mashed bananas, and orange rind. Blend thoroughly.
- Sift together flour, soda, and salt; add alternately with milk and flavorings, beginning and ending with the dry ingredients.
- Stir in chopped nuts and coconut.
- Pour batter into a greased, shallow pan and bake at 350°F for 35 to 40 minutes.
Tips & Substitutions
For extra moisture, ensure your bananas are very ripe. If you're out of butter, you can substitute with equal parts vegetable oil. To enhance the flavor, consider adding a pinch of nutmeg or cinnamon. If you prefer, swap out the coconut for dried cranberries or raisins for a different twist. This recipe is versatile and can easily be adapted to fit your taste preferences.
Serving Suggestions
This delicious banana bread is perfect for breakfast or as a snack. Serve it warm with a pat of butter or a drizzle of honey for added flavor. It pairs beautifully with coffee or tea. For a delightful brunch spread, consider serving it alongside Easy Home Style Potato Salad or a fresh fruit platter. You can also toast slices for a crunchy texture, topping them with yogurt and fresh berries.
Storage & Reheating
Allow the Aloha Banana Bread to cool completely before wrapping it in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze slices in an airtight container or freezer bag for up to 3 months. To reheat, simply microwave for a few seconds or warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aloha Banana Bread(From Texarkana) contains roughly 664 calories, with 7g protein, 67g carbohydrates, and 42g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 987mg per serving (43% 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 use frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe! Just thaw them completely and drain any excess liquid before mashing. They will add great moisture and sweetness to your banana bread.
What can I use instead of eggs?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients without compromising the texture.
How can I tell when the banana bread is done baking?
Insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs. Be sure not to overbake, as this can result in a dry loaf. Keep an eye on it starting around the 35-minute mark.
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).