Hawaiian Bread Cake
A moist and flavorful pineapple banana cake with nuts and coconut, perfect for dessert or brunch, offering a tropical twist with sweet and nutty flavors.
Ingredients
Instructions
- Combine flour, soda, salt, sugar, and chopped nuts in a large bowl and mix well.
- Set aside.
- In a separate bowl, beat the eggs with a pinch of salt until well combined.
- Add cooking oil, crushed pineapple (with juice), coconut, mashed bananas, and vanilla to the eggs and mix well.
- Gradually add the flour mixture to the wet ingredients, beating slowly until combined.
- Pour the batter into a greased Bundt pan or mini loaf pans.
- Bake at 325°F (160°C) for 1-1/2 hours in a Bundt pan or until a toothpick inserted in the center comes out clean for mini loaves.
Nutrition & Diet Analysis (per serving)
761
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).