Aloha Bread
A moist, tropical-inspired bread combining bananas, pineapple, and nuts, with a hint of orange, perfect for breakfast or snack times and ideal for fruit lovers.
Ingredients
Instructions
- Sift all dry ingredients (flour, baking soda, salt, and baking powder).
- Cream butter, sugar, and eggs until well blended.
- Add mashed bananas, undrained crushed pineapple, orange juice, raisins, nuts, and coconut to the creamed mixture.
- Mix until combined.
- Pour batter into a greased and floured loaf pan.
- Bake at 350°F (175°C) for 1 hour, until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
- Freezes well.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you’re out of eggs, a flaxseed meal (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) works as a substitute. You can also add a bit of vanilla extract for extra flavor or swap the nuts for chocolate chips for a different twist. This Aloha Bread is versatile, much like Lemon Yogurt Bread.
Serving Suggestions
Serve slices of Aloha Bread with a dollop of whipped cream or cream cheese for a delightful treat. It pairs wonderfully with tropical fruit salads or a cup of tea. You can also enjoy it alongside a hearty breakfast, similar to how one might serve Farm House Sour Cream Cornbread. This bread also makes a sweet addition to brunch spreads.
Storage & Reheating
After cooling, store leftover Aloha Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw overnight in the fridge, then warm in the oven at 350°F for about 10-15 minutes to restore its fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Aloha Bread contains roughly 376 calories, with 5g protein, 71g carbohydrates, and 10g fat. It is a good source of vitamin C (17% of the Daily Value), calcium (14% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 580mg per serving (25% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but ensure it is finely chopped and well-drained to avoid excess moisture. Canned pineapple is convenient and already has the right texture, but fresh can add a brighter flavor. Just be mindful of the moisture content in your batter.
What can I substitute for the nuts if I have allergies?
If you have nut allergies, you can replace the nuts with seeds like sunflower or pumpkin seeds for crunch. You could also omit them entirely without impacting the bread's moisture and flavor significantly. Raisins can also add a chewy texture if you prefer.
How can I enhance the flavor of Aloha Bread?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the dry ingredients for warmth. A splash of rum or coconut extract can also elevate the tropical notes. Additionally, adding shredded coconut directly into the batter will intensify the richness and flavor of the bread.
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).