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Hawaiian Banana Bread




Source of Recipe


web/don't remember


Recipe Introduction


Enjoy this classic quick bread with a tropical, nutty twist!
2 loaves (24 slices each)


List of Ingredients




1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 jar (3 1/2 ounces) macadamia nuts, chopped and toasted
1/2 cup flaked coconut

Recipe



1. Move oven rack to lowest position. Heat oven to 350°F . Grease bottoms only of 2 loaf pans, 8.5x4.4x2.5", or 1 loaf pan, 9x5x3".

2. Stir together sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat with wire whisk until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts and coconut. Pour into pans.

3. Bake 8" loaves about 1 hour, 9" loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 2 loaves (24 slices each)

To Bake Mini-Loaves:
Grease bottoms only of 10 miniature loaf pans, 4.5x2.75x1.25". Divide batter among pans (about 1/2 cup each). Bake 30-35 minutes. Makes 10 mini-loaves.

Nutrition Information:
1 Serving (1 Slice) . . .
Calories 90 (Calories from Fat 35)
Total Fat 4 g (Saturated Fat 2 g)
Cholesterol 15 mg
Sodium 95 mg
Total Carbohydrate 13 g (Dietary Fiber 1 g)
Protein 1 g

Percent Daily Value*:
Exchanges:
1/2 Starch;
1/2 Fruit;
1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.