Mom'S Hawaiian Banana Nut Bread
A moist, flavorful banana nut bread with pineapple and cinnamon, perfect for breakfast or snacks, appealing to banana lovers and those seeking a sweet, nutty treat.
Ingredients
Instructions
- Combine the dry ingredients: flour, sugar, soda, salt, and cinnamon.
- Stir in chopped nuts and set aside.
- Combine eggs, vegetable oil, mashed bananas, crushed pineapple, and vanilla.
- Add the wet mixture to the dry ingredients, stirring just until the batter is moistened.
- Spoon the batter into two greased 9 x 5 x 3-inch loaf pans.
- Bake at 350°F (175°C) for 1 hour and 5 minutes or until done.
- Cool the loaves in the pans for 10 minutes.
- Remove from pans and cool completely before slicing.
Tips & Substitutions
For a twist, try adding shredded coconut or using walnuts in place of other nuts for a different flavor. Make sure your bananas are very ripe to achieve the best sweetness. If you have a gluten intolerance, substitute the all-purpose flour with a gluten-free blend. Be cautious not to overmix the batter to keep the bread light and fluffy.
Serving Suggestions
Serve slices of Mom's Hawaiian Banana Nut Bread warm with a pat of butter for a delightful treat. This bread pairs beautifully with a cup of coffee or tea for breakfast or a snack. You can also enjoy it with a side of fruit or a dollop of Super Salad Dressing for a refreshing contrast.
Storage & Reheating
Store leftover banana nut bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply pop the slices in the microwave for a few seconds or toast them lightly.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Hawaiian Banana Nut Bread contains roughly 1873 calories, with 18g protein, 185g carbohydrates, and 93g fat. It is an excellent source of vitamin A (110% of the Daily Value), vitamin C (84% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1708mg per serving (74% 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, you can use frozen bananas! Just thaw them completely, drain any excess liquid, and mash them before adding them to your wet ingredients. This can help achieve the same moisture level as fresh ripe bananas.
How can I make this recipe healthier?
You can substitute half of the vegetable oil with unsweetened applesauce to reduce fat. Additionally, consider using whole wheat flour instead of all-purpose flour for added fiber and nutrients. Reducing the sugar by a third can also help without compromising taste.
What can I do if my bread sinks in the middle?
A sinking loaf may be due to underbaking or overmixing the batter. Ensure that your oven is properly calibrated and that you bake the bread until a toothpick inserted comes out clean. Mixing just until combined can also help maintain the bread's structure.
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).